Famous Mango Ceviche

“I’ve got all this big girlfriend energy and it’s gotta go somewhere, so here, the best fish tacos you’ve ever had,” I said to my quarantine bud, Dan, one of my longtime besties and former roommates. I unpacked the picnic basket and made him a plate that was wafting with aromas of fresh lime juice, cilantro, jalapeno and pure summer. 

“Oh, ceviche?” he retorted. Dan isn’t ceviche’s biggest fan but I was convinced I could trick him if I called it “deconstructed fish tacos” and timed things so that we’d eat outside once the sun began to go down. It didn’t work on Dan, but nearby strangers were convinced. 

“Excuse me, can we ask where you got those tacos?” Said the pair, “They smell so good!” 

“It’s ceviche!” I exclaimed, letting pride instantly distract me from my careful ruse.

When I told them I made it they asked if they could follow me on Instagram, or if I had a restaurant. And isn’t that just the best gift a new website with a freshly launched eating+ drinking section could ever ask for? 

So my mango ceviche earned its way to the site, and here you have it! Most of the below is adjustable to your taste, so do what feels right for you. 

You’ll need:

½ lb dry diver scallops (fresh as possible) 

3 mangos 

1 avocado

½ onion 

1 bunch cilantro 

1 jalapeno 

1 big tomato 

3 limes (zest of one, juice of all 3) 

2 scallions 

1 tbs salt 

½ tbs chili powder 

Directions: 

Zest one lime and juice all three 

Gently slice scallops into bite-size pieces and place in a shallow bowl. 

Combine the lime juice, zest, and scallops; cover and place in the refrigerator for at 30 - 90 minutes. This is when the citrus cures the fish; you’ll know it’s done when it becomes opaque. 

Meanwhile, dice up everything else including the mangos, avocado, onion, cilantro, jalapeno, tomato and scallions. Toss, add salt and chili powder to taste, cover and refrigerate until the scallops are ready. 

Combine it all, and call ‘em tacos by nestling a spoonful or two into a tortilla with black beans, or just scoop it up with your favorite chips. Either way, enjoy outside, preferably after taking a photo and tagging @lisaAholden so I can be the first to compliment your hard work! 

And to those two lovely people in the park who followed me on Instagram and earned this dish the name, “famous mango ceviche,” I humbly thank you for giving me such a boost of confidence about my new website. You reminded me why it’s always good to put your best big girlfriend energy out there, you never know what the Universe will throw back at you.