Scallop Ceviche with Mango

Adapted from recipe by PDXLawCat

8 oz diver or dry-pack sea scallops, cut into small dice.
3 Tbs chopped fresh cilantro
1 jalapeño pepper, seeded, deveined and minced
1 Tbs olive oil
Juice of 2 limes
1/2 tsp salt
Freshly ground black pepper to taste
1 mango, peeled, pitted, and cut into small dice

Bibb lettuce leaves or tortilla chips for serving.

In medium bowl combine first five ingredients. Add the salt and season with pepper to taste. Cover and marinate in the refrigerator for 2 - 8 hours, stirring occasionally. Scallops should be firm and opaque.

Just before serving, add the mango and taste for seasoning. For a dramatic effect, serve in individual martini glasses, each lined with a Bibb lettuce leaf.