Mangoscallopceviche Recipes

SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE

Steps:

• THAI-LIME DIPPING SAUCE:.
• In a large non-reactive bowl, combine the ingredients and mix.
• SCALLOP AND MANGO CEVICHE:.
• In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.
• Marinate, refrigerated, for 10 minutes.
• Arrange a layer of the mache on chilled plates.
• Top each portion with 3 scallop slices, half the shallot, and all of the mango.
• Top with the remaining scallop slices and shallot.
• Pour over the lime juice.
• Sprinkle with the peppercorns, crushing them with your fingers as you do so.
• Serve immediately.
• *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.

SCALLOP CEVICHE

Steps:

• In a shallow bowl, combine the scallops, avocados, radishes, shallots, mango, serrano, lime juice and zest, grapefruit juice, lemon juice and zest, agave and 2 teaspoons each salt and pepper. Gently mix with a rubber spatula. Cover and chill for 1 to 2 hours before serving. Serve cold.

MANGO SCALLOP CEVICHE

Steps:

• Combine in a glass mixing bowl the scallops, lime juice, vinegar, salt and pepper Cover and refrigerate overnight, stirring mixture occasionally.
• The following day add to the bowl the peppers, onions, mangos, tomatoes and cilantro- mix gently and well.
• Adjust any seasoning.
• Serve with tortilla chips or crackers.