Mango Scallop Ceviche Food

SHRIMP WITH MANGO & BASIL

Steps:

• Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
• Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
• Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

TROPICAL SCALLOP AND MANGO CEVICHE

Steps:

• In a shallow dish, combine scallops, onion, lime juice, orange juice, chives, salt and pepper.
• Combine well and refrigerate at least 2 hours and no more than 3 hours, stirring occasionally.
• Before serving, add mango and avocado.
• If desired, serve on single romaine leaves garnished with fruit slices.

SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE

Steps:

• THAI-LIME DIPPING SAUCE:.
• In a large non-reactive bowl, combine the ingredients and mix.
• SCALLOP AND MANGO CEVICHE:.
• In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
• Marinate, refrigerated, for 10 minutes.
• Arrange a layer of the mache on chilled plates.
• Top each portion with 3 scallop slices, half the shallot, and all of the mango.
• Top with the remaining scallop slices and shallot.
• Pour over the lime juice.
• Sprinkle with the peppercorns, crushing them with your fingers as you do so.
• Serve immediately.
• *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.

SCALLOPS WITH MANGO AND AVOCADO

Steps:

• In a medium pot, bring 2 cups canola oil to 350 degrees F.
• Using a 2 1/2-inch biscuit cutter, cut out the center of each wonton wrapper. Fry the wontons in small batches until they are brown and crispy, about 2 minutes. Drain on a plate lined with a paper towel and season each with a bit of salt.
• Heat the remaining 3 tablespoons canola oil in a large heavy-bottomed skillet over high heat. Pat the scallops dry with a paper towel and season both sides with salt and pepper, to taste. Sear the scallops in the skillet for 3 minutes per side.
• In a medium bowl, combine the diced mango and avocado. In another smaller bowl, whisk together the coconut milk, hot sauce, and lime juice, and adjust the seasoning with salt and black pepper, to taste. Pour half of the coconut milk mixture over the mango and avocado and gently toss to coat.
• To assemble, put 1 tablespoon of the mango and avocado mixture onto a fried wonton. Top with a seared scallop and finish with a drizzle of the coconut sauce. Repeat with the remaining ingredients and transfer to a serving platter.

SCALLOP CEVICHE

Steps:

• In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.

SCALLOP CEVICHE

Steps:

• 1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
• 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.

MANGO SCALLOP CEVICHE

Steps:

• Combine in a glass mixing bowl the scallops, lime juice, vinegar, salt and pepper Cover and refrigerate overnight, stirring mixture occasionally.
• The following day add to the bowl the peppers, onions, mangos, tomatoes and cilantro- mix gently and well.
• Adjust any seasoning.
• Serve with tortilla chips or crackers.

SCALLOP CEVICHE

Steps:

• Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

HALIBUT-MANGO CEVICHE

Steps:

• Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
• After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
• Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.