Scallop and Mango Ceviche
Ceviche is food "cooked" without heat. I fell in love with the technique, which uses citric acid or vinegar to firm and therefore "cook" protein, when I traveled to Corsica and other Mediterranean spots. For me, ceviches always speak of summer. Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce.
As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw.
8 large sea scallops, sliced into 1/4-inch disks
1 cup Thai Lime Dipping Sauce
1/4 pound mâche, mesclun, or other mixed small greens
1 large shallot, thinly sliced
1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick
Juice of 2 limes
1 teaspoon pink peppercorns or cracked black pepper to taste
- 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 mâche 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.
Mango and Papaya