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Nantucket Bay Scallop Ceviche

Contributed by Joan Skar


1lb fresh Nantucket Bay Scallops

1 medium red onion

1/2 sweet red pepper

1/2 sweet green pepper

1/2 ripe mango

4-6 fresh squeezed limes

1 jalapeno

1/2 banana pepper

1/2 ghost pepper (optional)

Cilantro (optional)


Hand chop the scallops and finely chop the red onion, green + red peppers.

Remove seeds from the hot peppers and finely chop.

Peel mango and carve away from the pit.

Mix the scallops, onions + peppers into a bowl, add the lime juice + toss.

Cover and refrigerate for 30 minutes, toss again to make sure everything is coated in lime juice and refrigerate for 30 more minutes.

It can hold for 2-3 hours, but after that the scallops will begin to get tough.

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