Best 6 Scallop And Mango Ceviche With Thai Lime Dipping Sauce Recipes

Indulge in a tantalizing culinary adventure with our exquisite Scallop and Mango Ceviche with Thai Lime Dipping Sauce. This refreshing dish combines the delicate sweetness of scallops and the vibrant flavors of mango, red onion, and cilantro, all harmoniously marinated in a zesty blend of lime juice, fish sauce, and aromatic herbs. The Thai Lime Dipping Sauce adds an extra layer of complexity with its tangy, spicy, and savory notes, perfectly complementing the ceviche's vibrant flavors. This delectable dish is sure to impress your taste buds and transport you to a tropical paradise.

In addition to the main ceviche recipe, this article also features a collection of complementary recipes that enhance the overall dining experience. Learn how to prepare a refreshing Mango-Pineapple Salsa, a flavorful Thai Peanut Sauce, and a zesty Pickled Red Onions. These accompaniments add delightful textures and flavors that beautifully complement the ceviche, making it a truly memorable meal.

Whether you're hosting a special gathering or simply seeking a delightful culinary experience, this Scallop and Mango Ceviche with Thai Lime Dipping Sauce is sure to satisfy your cravings. With its vibrant flavors and diverse textures, this dish is a symphony of taste that will tantalize your senses and leave you yearning for more.

Let's cook with our recipes!

TROPICAL SCALLOP AND MANGO CEVICHE

Tropical Scallop and Mango Ceviche image

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

Ingredients

1 pound sea scallops, trimmed and sliced into 1/3 -inch-thick rounds
1 small red onion, thinly sliced
1/2 cup lime juice (3 to 4 limes)
1/2 cup orange juice (1 to 2 oranges)
1 tablespoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 ripe mango, peeled and diced
1/2 cup diced avocado
Romaine leaves and orange, lime or star fruit slices, (optional)

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 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

Ingredients

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.

BAY SCALLOP CEVICHE

Bay Scallop Ceviche image

Provided by Ina Garten

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed
3/4 cup freshly squeezed lime juice, divided (5 limes)
Kosher salt and freshly ground black pepper
1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded
1/2 cup halved and thinly sliced shallots (2 shallots)
3 tablespoons diagonally sliced scallions, white and green parts
1/2 Hass avocado, 3/4-inch diced
1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced
1/4 cup roughly chopped fresh parsley
1 1/2 tablespoons minced jalapeno pepper
1 1/2 teaspoons minced garlic (2 cloves)
Good olive oil
1/4 teaspoon Sriracha
Bibb lettuce leaves, for serving

Steps:

In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

SCALLOP CEVICHE

Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

Ingredients

Steps:

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. Add salt, pepper and chopped cilantro. Top with sliced avocado.

SCALLOP CEVICHE

Scallop Ceviche image

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

Ingredients

1 pound bay scallops, quartered
1 cup (about 12 whole) cherry tomatoes, roughly chopped
2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro, plus additional for garnish
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
Salt to taste
3 tablespoons finely shredded unsweetened coconut flakes

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

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

Ingredients

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

Tips:

Choosing the Right Ingredients: Select fresh, high-quality scallops and mangoes for the best flavor. Look for plump and firm scallops, and ripe, sweet mangoes.
Properly Cleaning and Preparing the Scallops: Ensure the scallops are cleaned thoroughly to remove any grit or sand. Pat them dry before slicing to prevent the ceviche from becoming watery.
Cutting the Mangoes: Use a sharp knife to cut the mangoes into small, bite-sized pieces. This will help the flavors meld better and make it easier to eat.
Marinating the Scallops: The key to a flavorful ceviche is marinating the scallops in a mixture of lime juice, salt, and pepper. This process "cooks" the scallops by denaturing the proteins, resulting in a tender and juicy texture.
Chilling Time: Allow the ceviche to chill in the refrigerator for at least 30 minutes before serving. This will give the flavors time to develop and blend.
Garnishing and Serving: For an extra burst of flavor and color, garnish the ceviche with chopped cilantro, red onion, and a squeeze of lime juice. Serve it chilled with the Thai lime dipping sauce on the side.

Conclusion:

This scallop and mango ceviche with Thai lime dipping sauce is a delightful and refreshing dish that combines the sweetness of the mangoes with the delicate flavor of the scallops. The marinade, made with lime juice, salt, and pepper, imparts a tangy and savory flavor to the seafood, while the Thai lime dipping sauce adds a spicy and aromatic touch. This ceviche is perfect for a light and healthy meal or as an appetizer at a party or gathering. With its vibrant colors and tantalizing flavors, it's sure to impress your guests and become a favorite dish in your culinary repertoire.