Scallop & Mango Salad (or Ceviche) with Carnival Chips

Apr 20, 2022All Recipes

AS SEEN ON CITYLINE – There are many versions of this popular dish in South and Central America and Mexico, this

recipe is traditionally Bahamian with substituting conch for scallops. It’s bright, refreshing

flavours of subtle-sweet seafood, in a marinade of citrus and chillies.

Yields 4-6 

Ingredients

1 lb bay scallops

1 Kent or non-fibrous firm but ripe mango, diced or julienne

½ small red onion, diced

1 large ripe tomato, diced

½ English cucumber, julienne or thinly sliced 

Juice of 1 Seville or sour orange

Juice of 1 lime

1–2 Scotch bonnet pepper, deseeded, finely diced

Fine sea salt to taste

1. Place all ingredients in a large bowl and mix. Season to taste with salt, mix again. Cover with plastic and marinate in the refrigerator for 1 hour. 

2. Divide into scallop shells, cups, or bowls, serve at once with store bought sweet potato chips or home-made Carnival Chips.

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