A Scallop Mango Ceviche with a Tropical Flair from Fragrant Mangoes and a Mix of Fresh Citrus Juices ! Dreamy !
It starts with fresh wild caught baby scallops that are essentially cooked in the acid from citrus juices.
Every Spanish family has a secret recipe for the perfect ceviche that they will take with them to the grave. Trust me, I know this !
So I decided to have a ceviche throw down last weekend, and in all honesty though it was a tie ! It really wasn’t a fair competition. The Salvadoran ceviche was the bomb, the BatMan made it with yellow tail he caught himself, and more traditional flavors I wasn’t actually allowed to watch going into the bowl. As a matter of fact I didn’t even have clearance to enter my own kitchen for the time being!! True story!
So I decided to be super Unique, in my brains anyway 😉
Inspired by my friend Ingrid Hoffmann’s love of mangoes, I was gonna make up a mango ceviche recipe for the throw down. A Tropical Scallop Mango Ceviche to knock even a Salvadorian’s socks off !
I started with wild caught baby scallops, and let them marry with the mangoes and chilly in a fresh citrusy marinade. A combination of freshly squeezed juices from lemons, limes, oranges and even grapefruit ! I told you I was going to be super Unique, remember …? I always use about 1 teaspoon of the citrus zest as well, because it has been discovered that it is extremely good for our health on top of adding a sprinkle of freshness and sunshine to your dish. And this mango ceviche is all about sunshine !
So in a nutshell, that’s the story of my tropical scallop Mango Ceviche kids !
I am sure I’l be making this as often as I can get my hands on those amazing baby scallops and fragrant mangoes.
Now If you are more of a purist when it comes to ceviche, then hop on over to my heirloom tomato Scallop Ceviche to die for. ~ Florentina Xo’s
- 2 lb baby wild scallops
- 2 large mangoes – diced
- 4 limes – juiced
- 5 acidic lemons like Eureka or Lisbons- juiced
- 3 oranges -juiced
- 1/2 grapefruit – juiced
- 8 scallions – thinly sliced white part & half of the greens
- 3 red chilly peppers – thinly sliced
- 1 green chilly pepper – thinly sliced
- The zest from 1 lemon 1 lime and 1 orange
- 1 tsp sea salt + more to taste
- 1/2 c Cilantro leaves – roughly torn
- red pepper flakes to taste
In a large glass dish spread the scallops, mangoes,scallions, zest and chilly peppers. Season with a good pinch of sea salt sprinkled from above, then crack some black pepper on top. Make sure to get good coverage all over the top.
Pour the squeezed citrus juices over the top making sure it covers everything. Give everything a gentle stir. Sprinkle with red chilly flakes and the cilantro leaves. Cover with plastic wrap and refrigerate for a few hours or overnight.
Adjust seasonings and serve your tropical chevice cold.
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