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Scallop Mango Ceviche

January/February 2010

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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.



READER'S COMMENT:
"| Delicious ! Simple, fast and super delish. "
Scallop Mango Ceviche

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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

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.

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.

Nutrition

Per serving: 181 calories; 1 g fat (0 g sat, 0 g mono); 37 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 20 g protein; 2 g fiber; 622 mg sodium; 607 mg potassium.

Nutrition Bonus: Vitamin C (120% daily value), Magnesium & Vitamin A (20% dv), Potassium (17% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 fruit, 3 lean meat


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Recipe Categories

Total Time
More than 1 hour
Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Marinate/Rub
Poach
Meal/Course
Dinner

Ethnic/Regional
Central/South American
Ease of Preparation
Easy
Publication
January/February 2010
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