Mango Scallop Ceviche Recipes
SHRIMP WITH MANGO & BASIL
This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.
Provided by Raghavan Iyer
Categories Healthy Shrimp Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
- Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 12.2 g, Cholesterol 142.9 mg, Fat 5 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 0.9 g, Sodium 791.6 mg, Sugar 8.9 g
TROPICAL SCALLOP AND MANGO CEVICHE
Don't rush the marinating time required for this ceviche since that's when the scallops will pick up their tangy flavor and appealing juiciness. Serve as the main course for a light lunch or supper, if you like.
Time 2h10m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- In a shallow dish, combine scallops, onion, lime juice, orange juice, chives, salt and pepper.
- Combine well and refrigerate at least 2 hours and no more than 3 hours, stirring occasionally.
- Before serving, add mango and avocado.
- If desired, serve on single romaine leaves garnished with fruit slices.
Nutrition Facts : Calories 190 calories, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 35 milligrams, Sodium 470 milligrams, Carbohydrate 20 grams, Protein 20 grams
SCALLOP CEVICHE
Provided by Matthew Grunwald
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
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.
SHRIMP AND MANGO CEVICHE
Nothing reminds me of a summer day beachside like fresh ceviche. The shrimp "cooks" in a citrus bath, then gets tossed with a colorful assortment of veggies. The roasted jalapeño adds a smoky heat that makes this dish sing.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Stir together the lime juice and orange juice in a medium bowl. Add the shrimp, cover with plastic wrap and refrigerate until the shrimp are firm and opaque, 1 hour to 1 hour 30 minutes.
- Meanwhile, preheat the broiler. Broil the jalapeño until the skin is blackened all over, 2 to 3 minutes per side. Set aside to cool.
- Toss together the cilantro, olives, mango, tomatoes, bell peppers, onions and garlic in a large bowl.
- When the jalapeño is cool, carefully peel away the blackened skin, wiping away any remaining skin with a paper towel. Seed and finely dice the jalapeño and add it to the bowl. Stir in the shrimp, oil and 1/2 cup of the citrus marinade. Mix in the avocado and season with salt and pepper.
HALIBUT-MANGO CEVICHE
This is a colorful and flavorful recipe for ceviche, with a lot of room for variation. This dish requires fresh ingredients. Serve in a martini glass, with extra lime on the rim for squeezing.
Provided by Vella
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeno peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 1/2 hours.
- After the ceviche has sat for 1 1/2 hours, add the green pepper, sweet onion, and red onion. Mix well, then recover and refrigerate another 30 minutes.
- Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 18 g, Cholesterol 36.3 mg, Fat 2.9 g, Fiber 2.5 g, Protein 24.8 g, SaturatedFat 0.4 g, Sodium 456 mg, Sugar 12.6 g
SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE
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
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.
CEVICHE WITH MINT AND MANGO
Provided by Molly O'Neill
Categories appetizer
Time 6h10m
Yield 4 appetizers
Number Of Ingredients 8
Steps:
- In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
- Drain the scallops, discarding the lime juice. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss. Add the mint, toss and serve.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 14 grams, TransFat 0 grams
SPICY MANGO SCALLOPS
This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.
Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
SCALLOP CEVICHE
Provided by Anna Getty
Categories Appetizer Quick & Easy Lunch Coconut Scallop Chill Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.
- 2. Spoon the ceviche into small (4-ounce) glasses and garnish with cilantro.
MANGO SCALLOP CEVICHE
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
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
MANGO CEVICHE
Ceviche is a Peruvian dish that is usually made with rocoto peppers. Since rocoto peppers are difficult to obtain outside of Peru, jalapeno peppers are an adequate substitute. Excellent as dip for tortilla chips. Excellent served in any option with blackened fish (i.e. ahi tuna), blackened chicken, or char-grilled steak.
Provided by Steven Marshall
Categories Appetizers and Snacks Tapas
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
- Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.1 g, Fat 0.4 g, Fiber 3.1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 14.5 g
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2022-03-30 Nantucket Shellfish Association. PO Box 604, Nantucket, MA 02554 [email protected] (508) 325-7753
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Directions. In a medium bowl, combine the bay scallops, lime juice, and orange juice, and mix to incorporate. Cover tightly with plastic wrap and refrigerate for 2 hours, stirring occasionally. Add the jalapeños, mangoes, shallots, grape tomatoes, cilantro, garlic, lime zest, and flake salt, and stir to combine. Serve cold with tortilla chips.
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SCALLOP CEVICHE CRUDO WITH AVOCADO MOUSSE AND SPICY MANGO SALSA
Instruction. In a serving bowl, combine the mango, pepper, onion and cilantro. Drizzle with lime juice and season with salt and pepper. Stir the ingredients together. Let the salsa rest for at least 10 minutes prior to serving to integrate flavors. To serve, place scallop ceviche in a serving dish and top with the avocado mousse.
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How to make ceviche with scallops and tomatoes? Scallop Ceviche. Directions. Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours.
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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.
From guidingstars.com
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From laylita.com
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THE BEST MANGO CEVICHE - DADS THAT COOK
In a small bowl, whisk together the lime juice, orange juice and honey. Pour mixture over seafood. Stir to evenly coat the fish. Cover the bowl with plastic wrap and refrigerate for 20 minutes, gently stirring the mixture halfway through refrigeration time.
From dadsthatcook.com
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SCALLOP CEVICHE WITH MANGO AND ORANGE - THE SCALLOP HUNTER
½ cup chopped fresh mango. ½ cup orange segments. 1 tbls finely chopped red pepper . Put the scallops in a bowl and cover with the lemon, lime and orange juice. Marinate in the refrigerator for at least 6 hours (or overnight) and stir occasionally. Scallops will be white and opaque when done. Drain juice. Add the rest of the ingredients, stir ...
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SCALLOP MANGO CEVICHE – BEST RENEGADE DIET
2022-01-24 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 refrig- erate the ceviche for 1 hour, gently stirring halfway through. Serve chilled.
From bestrenegadediet.com
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From beyondsweetandsavory.com
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RECIPE: TROPICAL SCALLOP AND MANGO CEVICHE - FOOD NEWS
In a large stainless steel, glass or ceramic bowl, add shrimp, scallops, lime juice and pinch salt; toss gently to coat. Cover and refrigerate for 20 to 30 minutes, until shrimp and scallops are opaque and springy to the touch. Drain and discard lime juice from mixture. Return mixture to bowl and add mango, avocado, chile pepper and cilantro.
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SCALLOP AND MANGO CEVICHE | EL MEJOR NIDO
Combine scallops, lime juice, mango, jicama, tomatoes, cilantro, onion, serrano chile, bouillon and red pepper flakes in a large glass (or non-reactive) mixing bowl. Using a large spoon, fold ingredients to combine thoroughly. Cover with plastic wrap. Step 2. Refrigerate for 2 to 10 hours.
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BAY SCALLOP AND MANGO CEVICHE - FOOD WISHES VIDEO RECIPES
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SCALLOP CEVICHE WITH AVOCADO AND MANGO | ASWEETLIFE
2011-08-12 Peel the mango and avocado, remove the stone and cut into small dice, about ¼-inch. Peel and finely chop the shallot. Add to the scallops and carefully stir through, without bruising the avocado. Drain, reserving the marinade in a bowl. Season the ceviche with salt, pepper, some olive oil and the remaining marinade, to taste.
From asweetlife.org
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SCALLOP CEVICHE RECIPE WITH MANGO AND AVOCADO SALSA | GOURMET …
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From gourmettraveller.com.au
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SCALLOP MANGO CEVICHE RECIPE | ENTREES | HANNAFORD
Scallop Mango Ceviche recipe presented by Hannaford Supermarket. Add recipe ingredients straight to your shopping list! Nutrition facts and printable recipes available.
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MANGO JALAPEñO SCALLOP CEVICHE
2020-06-09 This recipe for mango-jalepeño scallop ceviche is from cookbook author (and former Floridian) Maureen C. Berry. According to Berry, ceviche is “one of those recipes that can be made ahead, refrigerated and served without any fuss. Spoon it into a salad bowl or a small cup and your guests will be impressed every time.” Berry uses Florida scallops for mango …
From edibleorlando.com
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JERK SCALLOP & MANGO CEVICHE - A COLLECTION OF SPICE-CENTRIC …
2020-04-24 Take half the scallops, and slice them in quarters. Slice the remaining scallops in half. Place the scallops in a large bowl and add the citrus juice and zest, Jerk Seasoning and salt. Stir gently to combine. Pureé 1/4 cup of the diced mango and add it to the scallop mixture. Stir gently to combine. Add the remaining mango, onion, avocado ...
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Recipe. Place scallops, lime juice, orange juice, zest, and salt in a bowl and mix. Add jalapeño and onion and mix again. Add mango and jicama to the bowl. Mix and refrigerate 20 minutes. Add fresh mint and taste. Adjust salt and jalapeño to taste. Right before serving, stir in the avocado, again adjusting salt.
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Instructions. Dice the fish into very small cubes, the same size as the cucumber, tomato, pineapple and red onion. Place in the shallow dish in a single layer. Juice the limes and pour the juice over the fish. Sprinkle with sea salt and black pepper over the top and toss to coat well.
From ciaoflorentina.com
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SCALLOP CEVICHE | MY DELICIOUS BLOG
2016-08-25 Cover with plastic wrap and refrigerate at least 8 hours (ideally 12). Remove from refrigerator and drain all liquid from the scallops. In the same bowl, add parsley, basil, tomato, mango and a dash of kosher salt. Mix and taste for seasoning. Serve in a pretty dish, on a shell, with crackers or lettuce cups.
From mydeliciousblog.com
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From theglobeandmail.com
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SCALLOP CEVICHE | MAMá MAGGIE'S KITCHEN
2019-07-09 Frozen seafood is good to use when you are making ceviche. The scallops will absorb the lime juice, removing that yucky frozen taste. It’s usually cheaper. It comes already cleaned. These are frozen bay scallops that have been thawed out and rough chopped. Note: You can also use any kind of scallops.
From inmamamaggieskitchen.com
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HOKKAIDO SEA SCALLOP AND MANGO CEVICHE - ALIVE MAGAZINE
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From alive.com
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From piscotrail.com
From piscotrail.com
SCALLOP CEVICHE (KINILAW NA SCALLOPS) - CEVICHE RECIPES
Ingredients. 12 ounces sea scallops, rinsed and sliced in half horizontally; ¾ cup spiced coconut vinegar; 1 tablespoon vegetable oil, or as needed
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From worldrecipes.org
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