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.
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.
193 calories; protein 15.5g; carbohydrates 32.5g; dietary fiber 3.1g; sugars 23.9g; fat 1.2g; saturated fat 0.3g; cholesterol 27.2mg; vitamin a iu 1977.7IU; vitamin c 98mg; folate 97.1mcg; calcium 32.8mg; iron 0.9mg; magnesium 47.4mg; potassium 594.5mg; sodium 883.9mg; thiamin 0.1mg.