Scallop Mango Ceviche
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.
- 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.
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.
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
More From EatingWell
Our easy holiday appetizer recipes are great for a holiday...
Citrus fruit, such as grapefruit, lemons, limes and oranges,...
Kale and other dark leafy greens are a flavorful, vitamin-...
Making a quick and healthy dinner when you really pressed for...
A piping hot bowl of soup is the ultimate comfort food during...
Decadent cream-based soups are typically loaded with...
Enjoy seasonal fresh fruit even in winter with these healthy...
Winter salads can taste like a refreshing start to those...
Save money on food during the holiday season but still eat...
Pasta is a favorite comfort food—it’s quick, easy to cook and...
Picture this: You arrive home tired and frazzled, and the...
Our gluten-free cookie recipes are a healthy and delicious...
Whether you’re making Christmas cookies for your annual...
End your holiday meal on a sweet note with our healthy...
Spend more time with friends and family and less time in the...
Our festive holiday cocktails, including healthy recipes for...
- Entertaining, casual
- Type of Dish
- Main dish, fish/seafood
- Central/South American
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- January/February 2010