Athens Foods | Scallop Ceviche with Mango Salsa Cups Recipe
These little bites go big on flavor. You’ll want to put this mango-cilantro salsa on everything … but it’s extra perfect in these bay scallop ceviche cups.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at athensfoods.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Plastic wrap
- Refrigerator
- Serving platter
Ingredients
- ½ pound bay scallops
- 1 lime, juiced
- ½ teaspoon sea salt
- 2 packages (15 count, each) of Athens® Phyllo Shells
- ⅓ cup mango salsa, store-bought or homemade
- 2 tablespoons cilantro, chopped
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