Scallop Mango Ceviche

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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.

Scallop Mango Ceviche
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 hour 25 minutes

  • 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 jalapeños

  • 1/3 cup very thinly sliced red onion

Directions
  1. 4 servings

  2. 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.)

  3. 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.


Nutritional Facts

Servings
4
Per serving
Calories
181
Carbohydrates
24g
Fat
1g
Saturated Fat
0g
Monounsaturated Fat
0g
Protein
20g
Cholesterol
37mg
Dietary Fiber
2g
Potassium
607mg
Sodium
622mg
Added Sugars
0g
Exchanges
1 1/2 fruit
3 lean meat
Carbohydrate Servings
1 1/2
Vitamin C (120% daily value)
Magnesium &amp
Vitamin A (20% dv)
Potassium (17% dv).

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