ATHENS and APOLLO are trademarks of Athens Foods, Inc © Athens Foods 2021 Cleveland OH. All rights reserved.

Scallop Ceviche with Mango Salsa Cups

Total Time: 10 MIN Makes: 30 cups
Prep Time: 10 MIN Cook Time: 0 MIN
Print
Description

Cevich-yay all day. Mix up mango, cilantro and scallops for a party in your mouth. Make these Scallop Ceviche Cups all summer long. Recipe & photo by food photographer Doaa Elkady (@asoulfulkitchen).


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

Directions

Chop the scallops into ½-inch pieces and place in a shallow bowl. Pour the lime juice over top and sprinkle with the sea salt. Mix well, cover, and set aside to cure in the refrigerator for an hour.

Fill each phyllo shell with a heaping teaspoon of the chopped scallops, then add ½ teaspoon of mango salsa on top, or to taste. Sprinkle with chopped cilantro and serve