Best 4 Tropical Scallop And Mango Ceviche Recipes

**Ceviche: A Culinary Journey to Peru's Coastal Delights**

Ceviche, a quintessential Peruvian dish, is a refreshing and vibrant seafood delight that captures the essence of Peru's coastal cuisine. This culinary gem, pronounced "seh-vee-cheh," is a harmonious blend of fresh seafood, typically fish or shrimp, marinated in a tangy citrus-based sauce known as "leche de tigre" or "tiger's milk." This zesty marinade, made with lime juice, cilantro, onions, and aji peppers, gently "cooks" the seafood, resulting in a tender and flavorful dish. Ceviche is often served chilled, accompanied by accompaniments such as crispy cancha corn, sweet potato, and avocado.

**Recipe 1: Tropical Scallop and Mango Ceviche - A Burst of Tropical Flavors**

This recipe takes ceviche to a tropical paradise with the addition of succulent scallops and sweet, juicy mangoes. The scallops, seared to perfection, offer a delicate and slightly caramelized flavor that pairs beautifully with the tropical notes of mango. This ceviche is a vibrant and colorful dish that promises a delightful culinary adventure.

**Recipe 2: Classic Shrimp Ceviche - A Timeless Peruvian Tradition**

For those who prefer a more traditional ceviche experience, this recipe showcases the simplicity and elegance of shrimp ceviche. Fresh, plump shrimp are marinated in a classic leche de tigre, allowing the citrus and herbs to infuse every bite. Served with traditional accompaniments like cancha corn and sweet potato, this recipe is a timeless tribute to Peruvian culinary heritage.

**Recipe 3: Vegetarian Ceviche - A Plant-Based Delight**

This recipe caters to vegetarians and vegans, offering a delicious and nutritious take on ceviche. Fresh, crisp vegetables like bell peppers, zucchini, and carrots are marinated in a tangy citrus-based sauce, creating a vibrant and flavorful dish. The addition of avocado and roasted corn adds richness and texture, making this ceviche a satisfying and wholesome meal.

**Recipe 4: Ceviche Mixto - A Fusion of Flavors**

This recipe combines the best of both worlds by featuring a mix of seafood and vegetables. Shrimp, scallops, and calamari are marinated alongside bell peppers, onions, and cilantro, resulting in a colorful and flavorful ceviche that showcases the diversity of Peruvian cuisine. Served with cancha corn and sweet potato, this dish is a delightful symphony of flavors and textures.

**Additional Tips for Ceviche Perfection:**

- Use the freshest seafood and vegetables available. The quality of your ingredients will greatly impact the final flavor of your ceviche.
- Choose ripe, juicy mangoes for a burst of tropical sweetness.
- Adjust the amount of lime juice and peppers to your desired level of spiciness.
- Don't overcook the seafood. The ceviche should be marinated for just enough time to cook the seafood through while maintaining its delicate texture.

Whether you prefer the classic shrimp ceviche, a tropical twist with scallops and mango, a plant-based delight, or a fusion of flavors in the ceviche mixto, these recipes offer a culinary journey to the vibrant coastal regions of Peru. So, gather your ingredients, put on your apron, and embark on a delicious adventure with these tantalizing ceviche recipes!

Let's cook with our recipes!

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.

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

ISLAND CEVICHE WITH TROPICAL FRUIT

Island Ceviche with Tropical Fruit image

Provided by Food Network

Categories appetizer

Time 34m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1/2 pound medium-size raw shrimp, shelled and deveined
1/2 pound bay scallops, trimmed of muscle
1/2 pound salmon fillet, cut in 1/2- inch pieces
1 red pepper, diced
3 scallions, sliced on diagonal
1 jalapeno, minced
1 cup lime juice, or enough to cover
1 tablespoon olive oil
2 tablespoons orange juice
1/4 cup chopped cilantro
1/2 mango, diced
1 pink grapefruit, cut in sections and diced, juice reserved
1 orange, cut in sections and diced, juice reserved
Salt and pepper

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.

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:

Use fresh, high-quality ingredients. The fresher the seafood and mango, the better your ceviche will be.
Choose the right type of fish or seafood. White-fleshed fish, such as scallops, shrimp, and halibut, work best for ceviche. Avoid oily fish, such as salmon and tuna.
Cut the fish or seafood into small pieces. This will help the ceviche to cook evenly.
Marinate the fish or seafood in citrus juice for at least 30 minutes. This will help to tenderize the seafood and infuse it with flavor.
Add other ingredients to your ceviche, such as chopped vegetables, herbs, and spices. Common additions include red onion, cilantro, jalapeño, and lime juice.
Serve ceviche chilled. Ceviche is best served cold, so make sure to chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

Ceviche is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a ceviche that will impress your friends and family.