Ceviche is traditionally made by “cooking” a seafood in a citrus-based marinade. In this version, we use scallops and cook them lightly before marinating them in a tangy mango, lime, chile pepper and onion marinade. Try serving this ceviche Peruvian-style, with hard-boiled egg, sweet potato, lettuce and corn. Or keep it simple and serve it on salad greens with tortilla chips on the side.
Active Time: 25 minutes |
Total Time: 1 hour 25 minutes
1 pound dry sea scallops, tough white muscle removed (see Note)
2 ripe mangoes, peeled and chopped, divided
1/3 cup lime juice
3/4 teaspoon salt
3/4 cup thinly sliced chile peppers, such as poblanos or jalape
1/3 cup very thinly sliced red onion
Bring 1/2 inch water to a gentle simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through, 3 to 5 minutes. Transfer the scallops to a medium nonreactive bowl (see Tip) with a slotted spoon. (Discard the poaching liquid.)
Add half the mango to the bowl with the scallops. Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops. Add chile peppers and onion; gently toss to combine. Cover and refrigerate the ceviche for 1 hour, gently stirring halfway through. Serve chilled.
Per serving :
1 g Fat;
0 g Sat;
0 g Mono;
37 mg Cholesterol;
24 g Carbohydrates;
20 g Protein;
2 g Fiber;
622 mg Sodium;
607 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 3 lean meat
Tips & Notes
Ingredient note: Be sure to buy “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly.
Kitchen tip: A nonreactive dish, pan or bowl—stainless steel, enamel-coated or glass—is necessary when marinating foods in acidic ingredients, such as lime, lemon or vinegar. The acid in the marinade can react with “reactive” dishes or pans, such as aluminum and cast-iron, and impart an off color and/or off flavor in the prepared foods.