Make It
Step 1
Combine scallops, lime juice, mango, jicama, tomatoes, cilantro, onion, serrano chile, bouillon and red pepper flakes in a large glass (or non-reactive) mixing bowl. Using a large spoon, fold ingredients to combine thoroughly. Cover with plastic wrap.
Step 2
Refrigerate for 2 to 10 hours. The ceviche will be “cooked” by 2 hours but will hold for 10 hours.
Step 3
Serve with tortilla chips, if desired.
Serve ceviche with a small dollop of Avocado Crema! Combine flesh from half of a large avocado, ½ cup low fat sour cream, 2 tablespoons NESTLÉ CARNATION Evaporated Lowfat 2% Milk, 2 tablespoons chopped fresh cilantro and 2 teaspoons fresh lime juice in a food processor; cover and process until smooth. Season with salt.
