Tropical Scallop And Mango Ceviche Recipes

SHRIMP WITH MANGO & BASIL

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.

TROPICAL SCALLOP AND MANGO CEVICHE

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.

TROPICAL SCALLOP AND MANGO CEVICHE

Steps:

• Blanch scallops for one minute in large pot of salted water. Remove to a shallow dish. 2. Add red onion, lime nad orange juices, chives S&P 2. refrigerte 2-3 hours, srtirring once ortwice before serving add remaining indgredients. Serve on lettuce with orange slices

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.

ISLAND CEVICHE WITH TROPICAL FRUIT

Steps:

• Blanch the shrimp in boiling water until no longer translucent, 1 to 2 minutes. Drain and refresh in cold water. Cut into 1/2-inch pieces.
• Combine the shrimp, scallops, salmon, red pepper, scallions, jalapeno, and lime juice in a large bowl. Refrigerate, covered, for 2 to 3 hours, stirring occasionally. Drain off most of the liquid.
• Whisk together the olive oil, orange juice, and cilantro. Pour over fish and add diced mango, grapefruit, orange pieces, and their juices. Season with salt and pepper. Refrigerate until ready to serve.

HALIBUT-MANGO CEVICHE

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.