Diana Yen is a food consultant living in Ojai, California.

She is a food stylist, photographer,
and recipe writer. She visits the farmers market weekly and let local and seasonal produce
guide her cooking.

She also tries to keep the settings
feeling casual and minimal to showcase the meals and feel inviting to guests.

For Christofle, Diana teaches us how to prepare a delicious scallop ceviche for a perfect picnic on the beach.

To create this delicious scallop ceviche (for 6), you will need :

- 1 cup cubed mangoes

- 1 fresh jalapeno or serrano chile, seeded and minced

- ¾ cup chopped fresh cilantro leaves

- 1 cup finely diced red onion

- ⅓ cup fresh lime juice

- ⅓ cup fresh lemon juice

- 1 tea spoon of salt, plus more to taste

- 1 pound jumbo or bay scallops

- Scallops shells, for serving (optional)

Step-by-Step Guide

#1 Combine the first 8 ingredients in a nonreactive bowl and stir to mix.

#2 Slice scallops in half lengthwise (leave whole if using bay scallops) and add to bowl, tossing gently to coat. 

#3 Cover and refrigerate for at least 2 hours, and up to overnight. 

#4 Season with salt to taste, spoon the ceviche into shells and serve !