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.