Ceviche With Mint And Mango

• 1 pound small bay scallops
• 1 cup fresh lime juice
• 1 mango, peeled and cut into -inch dice
• 1/2 red onion, peeled and finely diced
• 1 hot red chili pepper, or to taste, seeded and minced
• 1 clove garlic, peeled and minced
• 2 tablespoons vegetable oil
• 13 cup chopped mint leaves

1. In a small nonreactive bowl, combine the scallops and lime juice.
2. Cover and refrigerate for 6 hours or overnight.
3. Drain the scallops, discarding the lime juice.
4. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss.
5. Add the mint, toss and serve.

bay scallops, lime juice, mango, red onion, hot red chili pepper, clove garlic, vegetable oil, mint leaves

Taken from cooking.nytimes.com/recipes/10380 (may not work)