Whole Foods Tropical Scallop And Mango Ceviche

TROPICAL SCALLOP AND MANGO CEVICHE

Tropical Scallop and Mango Ceviche image

Don't rush the marinating time required for this ceviche since that's when the scallops will pick up their tangy flavor and appealing juiciness. Serve as the main course for a light lunch or supper, if you like.

Time 2h10m

Yield Serves 2 to 4

Number Of Ingredients 10

Ingredients

1 pound sea scallops, trimmed and sliced into 1/3 -inch-thick rounds
1 small red onion, thinly sliced
1/2 cup lime juice (3 to 4 limes)
1/2 cup orange juice (1 to 2 oranges)
1 tablespoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 ripe mango, peeled and diced
1/2 cup diced avocado
Romaine leaves and orange, lime or star fruit slices, (optional)

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.

Nutrition Facts : Calories 190 calories, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 35 milligrams, Sodium 470 milligrams, Carbohydrate 20 grams, Protein 20 grams

SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce image

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)

Provided by Manami

Categories Lime

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups Thai fish sauce (nam pla)
3 cups fresh lime juice or 3 cups bottled lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1/2 cup chopped of fresh mint
1 tablespoon peeled and minced fresh ginger
8 large sea scallops, sliced into 1/4-inch disks
1 cup thai lime dipping sauce
1/4 lb mesclun or 1/4 lb mixed small greens
1 large shallot, thinly sliced
1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick
2 limes, juice of
1 teaspoon pink peppercorns or 1 teaspoon cracked black pepper, to taste

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.

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