Recipe courtesy of Mangoes Restaurant and Catering
Diver Scallop Ceviche
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 566
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 75
- Dietary Fiber
- 11
- Sugar
- 11
- Protein
- 13
- Cholesterol
- 14
- Sodium
- 977
- Total: 3 hr 25 min
- Prep: 25 min
- Inactive: 3 hr
Ingredients
6 Key limes, zested and juiced
1/4 cup crushed pineapple
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cayenne
1/2 teaspoon ground ginger
1 teaspoon honey
1/4 pound fresh diver-harvested sea scallops or any other fresh scallop of high quality
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 minced, seeded jalapeno
2 tablespoons fresh minced cilantro leaves
Salt and freshly ground black pepper
2 cups corn tortilla chips
Directions
- Combine lime zest, juice, pineapple, olive oil, spices, and honey. Set mixture aside. Clean and wash the scallops, then cut each 1 in 1/2 lengthwise. Add scallops to lime juice mixture, stir well and set aside in cooler. Add the vegetables and cilantro to the scallop mixture. Stir well. Season with salt and pepper, to taste. Cover and chill at least 3 hours. Serve with tortilla chips.
Cook’s Note
It is important to prepare this dish at least three hours before serving to ensure the full flavors are achieved.