For ➍ 500 g dry sea scallops, tough white muscle removed*
2 ripe mangoes, peeled & chopped, divided
8 cl lime juice
¾ tsp salt
180 g thinly sliced chilli peppers, such as poblanos or jalapeños
50 g very thinly sliced red onion
Bring 1.2 cm water to a gentle simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through, 3 to 5 m. Transfer the scallops to a medium non-reactive bowl with a slotted spoon. (Discard the poaching liquid) Add half the mango to the bowl with the scallops. Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops.
Add chilli peppers and onion. Gently toss to combine. Cover and refrigerate the ceviche for 1 h, gently stirring halfway through.
Serve chilled.**
Add chilli peppers and onion. Gently toss to combine. Cover and refrigerate the ceviche for 1 h, gently stirring halfway through.
Serve chilled.**
*Dry sea scallops differ from wet scallops, which have been treated with sodium tripolyphosphate. Wets are less flavourful, and will not brown properly.
*Try serving this ceviche Peruvian-style, with hard-boiled egg, sweet potato, lettuce and corn. Or keep it simple and serve it on salad greens with tortilla chips on the side.
