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. Source: EatingWell Magazine, January/February 2010

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Ingredients

Directions

  • 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.)

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  • 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.

Tips

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.

Nutrition Facts

193 calories; 1.2 g total fat; 0.3 g saturated fat; 27 mg cholesterol; 884 mg sodium. 595 mg potassium; 32.5 g carbohydrates; 3.1 g fiber; 24 g sugar; 15.5 g protein; 1978 IU vitamin a iu; 98 mg vitamin c; 97 mcg folate; 33 mg calcium; 1 mg iron; 47 mg magnesium;

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10/30/2011
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