How to prepare bay scallop and mango ceviche

The demonstrator tell you that what happens with ceviche is the protein in the scallops (or any fish for that matter) is “cooked” with the acid in the marinade. Lemons, limes and other acidic ingredients can be combined in countless ways according to your tastes, but the chemical process is the same. So, yes, you are technically eating “raw” seafood (sushi anyone?) but it’s not really “raw.” The acid causes the proteins in the scallops to become what’s called “denatured. Ingredients needed are bay scallops (or other diced fish in similar size), mango, red bell pepper, jalepeno, cilantro, lemon juice, rice vinegar, schezchan pepper and cumin.