Scallop And Mango Ceviche With Thai Lime Dipping Sauce Recipes

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SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE



Scallop and Mango Ceviche With Thai-Lime Dipping Sauce image

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)

Provided by Manami

Categories     Lime

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups Thai fish sauce (nam pla)
3 cups fresh lime juice or 3 cups bottled lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1/2 cup chopped of fresh mint
1 tablespoon peeled and minced fresh ginger
8 large sea scallops, sliced into 1/4-inch disks
1 cup thai lime dipping sauce
1/4 lb mesclun or 1/4 lb mixed small greens
1 large shallot, thinly sliced
1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick
2 limes, juice of
1 teaspoon pink peppercorns or 1 teaspoon cracked black pepper, to taste

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.

MANGO SCALLOP CEVICHE



Mango Scallop Ceviche image

Beautiful and delicious way to eat scallops. Festive presentation for parties. Never lasts long here. Cook time is overnight marinating.

Provided by peachez

Categories     Mexican

Time 8h15m

Yield 10-12 serving(s)

Number Of Ingredients 14

1 lb sea scallops, quartered
5 limes, juice of (approx 1/4 Cup or so if limes are not juicy enough, use bottled juice)
1/2 cup raspberry vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
2 green bell peppers
2 yellow bell peppers
2 red bell peppers, seeded and diced
1 1/2 red onions, diced
2 -3 mangoes, diced
6 plum tomatoes, seeded and diced
4 tablespoons fresh cilantro, chopped fine
tortilla chips
cracker

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.

Nutrition Facts : Calories 113.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 10.9, Sodium 417.1, Carbohydrate 21.4, Fiber 3.2, Sugar 12.8, Protein 7.5

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