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Hokkaido Sea Scallop and Mango Ceviche
Serves 4
Hokkaido scallops have a meaty texture and sweet flavour that make them particularly suitable for this raw preparation in which the lime juice does the “cooking.” Classic Mexican flavours of red onion, cilantro, and just a dash of heat from serrano pepper make this a fresh and scrumptious way to get a party started.
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Ingredients
- 15 Hokkaido sea scallops (about 1/2 lb/225 g), diced into 1/2 inch (1.25 cm) pieces
- Juice and zest of 3 or 4 limes
- 1 serrano pepper, seeds and veins removed and finely diced
- 1 large mango, peeled, pitted, and diced into 1/2 in (1.25 cm) cubes
- 3/4 cup (180 mL) finely diced red onion
- 1/4 cup (60 mL) finely chopped cilantro
- 2 Tbsp (30 mL) orange zest
- 2 Tbsp (30 mL) orange juice
- Pinch of salt
Nutrition
Per serving:
- calories 174
- protein 19 g
-
total fat
1 g
- sat. fat 0 g
-
total carbohydrates
25 g
- sugars 14 g
- fibre 4 g
- sodium 247 mg
Directions
01
In shallow, nonreactive bowl or glass container with fitted lid, add sea scallops, lime zest, and lime juice to completely cover scallops. Cover and refrigerate for 10 minutes.
02
To scallop bowl, add serrano pepper, mango, onion, cilantro, orange zest, orange juice, and salt to bowl and return it to refrigerator for a further 40 minutes.
03
Spoon into individual glasses and serve with a spoon.
