[NEW] Scallop Mango Ceviche

See scallops in a new light: the tang of lime pairs with a sweet and sultry mango-chili duo that will make you fall in love with seafood all over again. Unlike traditional ceviche, which simply uses an acidic marinade to denature the proteins, this recipe works with fully cooked scallops so you can be confident of food safety. Tip: The richness of this dish can be overwhelming. You may try making it 6-8 side servings instead.

Active: 30 min. Cook: 1 hour 30 min. Total: 2 hours

Ingredients

1 lb. dry sea scallops, tough muscle removed 2 mangoes, peeled and chopped, divided ⅓ cup lime juice ¾ tsp. salt ¾ cup thinly sliced chili peppers ⅓ cup thinly sliced red onion

Directions

Bring ½" water to a simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through (3-5 minutes). Drain the scallops and transfer to a medium bowl.
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 peppers and onion and toss gently to combine.
Cover and refrigerate for 1 hour, gently stirring halfway through. Serve chilled.

Nutrition Facts

4 servings per container

Serving size 330 g

Amount per serving

Calories 192

% Daily Value*

Total Fat 1.3g	2%
Saturated Fat 0.3g	0%
Trans Fat 0g
Cholesterol 27.2mg	8%
Sodium 883.5mg	38%
Total Carbohydrate 32.5g	12%
Dietary Fiber 3.33g	11%
Total Sugars 23.9g
Includes 0g Added Sugars	0%
Protein 15.4g
Vitamin D 0mcg	0%
Calcium 32.7mg	2%
Iron 0.8mg	6%
Potassium 594.7mg	15%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

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