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).
- 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
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