Whole Foods Tropical Scallop And Mango Ceviche Recipes

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WHOLE FOODS' TROPICAL SCALLOP AND MANGO CEVICHE

Make and share this Whole Foods' Tropical Scallop and Mango Ceviche recipe from Food.com.

Provided by Karen in MA

Categories     Spanish

Time 6m

Yield 2-4 serving(s)

Number Of Ingredients 13



Whole Foods' Tropical Scallop and Mango Ceviche image

Steps:

  • Blanch scallops for 1 minute in a large pot of boiling, salted water.
  • Remove to a shallow dish. Add red onion, lime juice, orange juice, chives, salt and pepper.
  • Combine well and refrigerate 2-3 hours, stirring once or twice.
  • Before serving, add diced mango and avocado. If desired, serve on single romaine leaves garnished with fruit slices.

Nutrition Facts : Calories 385.8, Fat 7.7, SaturatedFat 1.1, Cholesterol 75, Sodium 373.7, Carbohydrate 41.4, Fiber 5.3, Sugar 23.3, Protein 40.5

1 lb sea scallops, trimmed and sliced into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/2 cup fresh lime juice (3 to 4 limes)
1/2 cup fresh orange juice (1 to 2 oranges)
1 tablespoon chives, chopped
sea salt, to taste
ground pepper, to taste
1 ripe mango, peeled, diced
1/2 cup avocado, diced
romaine leaf (optional)
orange slice (optional)
lime slice (optional)
star fruit, slices (optional)

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



Mango Scallop Ceviche image

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

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

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



Scallop and Mango Ceviche With Thai-Lime Dipping Sauce image

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.

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

BAY SCALLOP AND WATERMELON CEVICHE

This recipe is perfect for a hot summer day as it is so refreshing. The watermelon pairs perfectly with the scallops.

Provided by dragonpawz

Categories     < 4 Hours

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 9



Bay Scallop and Watermelon Ceviche image

Steps:

  • Combine scallops, onion, salt, and lemon and lime juice. Place in refrigerator for two hours.
  • Add watermelon, sliced jalapeno peppers and stir gently.
  • Garnish with herbs if you like.
  • ENJOY!

Nutrition Facts : Calories 141.4, Fat 4.1, SaturatedFat 0.6, Cholesterol 27.3, Sodium 738.2, Carbohydrate 11.8, Fiber 0.8, Sugar 5.9, Protein 14.5

1 lb bay scallop
1/2 cup minced red onion
1/2 teaspoon salt
juice from two lime
juice from two lemon
2 cups diced seedless watermelon
2 jalapeno peppers, seeded and sliced thin
1 tablespoon olive oil
garnish with fresh cilantro or mint leaf

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