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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2010

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Recipe Summary

total:
1 hr 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 15.5g 31% DV; carbohydrates 32.5g 11% DV; exchange other carbs 2; dietary fiber 3.1g 12% DV; sugars 23.9g; fat 1.2g 2% DV; saturated fat 0.3g 2% DV; cholesterol 27.2mg 9% DV; vitamin a iu 1977.7IU 40% DV; vitamin c 98mg 163% DV; folate 97.1mcg 24% DV; calcium 32.8mg 3% DV; iron 0.9mg 5% DV; magnesium 47.4mg 17% DV; potassium 594.5mg 17% DV; sodium 883.9mg 35% DV; thiamin 0.1mg 8% DV.

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Rating: 5 stars
10/30/2011
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