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Scallop Mango Ceviche

http://www.eatingwell.com/recipes/scallop_mango_ceviche.html

From EatingWell:  January/February 2010

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.

4 servings | Active Time: 25 minutes | Total Time: 1 hour 25 minutes

Ingredients

Preparation

  1. 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.)
  2. 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.

Nutrition

Per serving : 181 Calories; 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