Best 8 Ceviche With Mint And Mango Recipes

MANGO CEVICHE RECIPE - (4.7/5)

Steps:

• Dice the tilapia and trim the connective muscle off of the scallops. Put the seafood in a dish with the serrano chilies and cover with lime juice. Put mixture in the fridge for 2-4 hours, or until the seafood is opaque. Once cooked, drain the seafood and mix together with tomatoes, onion, mango, avocado and cilantro. Season to taste with salt and pepper. Serve with a squeeze of fresh lime juice and deep fried tortillas.

MEXICAN MANGO AND WHITE FISH CEVICHE

Steps:

• Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes.
• Mix in mangoes and green onions, cover, and chill for 10 minutes more.
• Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.

MANGO CEVICHE

Steps:

• Mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
• Cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.

CEVICHE WITH MINT AND MANGO

Steps:

• In a small nonreactive bowl, combine the scallops and lime juice. Cover and refrigerate for 6 hours or overnight.
• Drain the scallops, discarding the lime juice. Transfer scallops to a medium bowl, add the mango, onion, pepper, garlic and oil and toss. Add the mint, toss and serve.

SCALLOP CEVICHE WITH MELON, CHILI, AND MINT

Steps:

• Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they're all in perfect shape, i.e. not torn, and fresh with a sweet ocean smell. The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers. Keep the shells to serve the ceviche in. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.
• Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.
• In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.
• To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

MANGO AND MINT MARINADE

Steps:

• In a blender, pulse together all ingredients. Puree mixture for 30 seconds. Pour into a plastic zip-lock bag, add shrimp and marinate for 1 hour in the refrigerator.

MANGO CEVICHE

Steps:

• Cut the flounder into 1 1/2-inch squares. Place in a glass, ceramic or stainless bowl, mix with the juice of 3 of the limes, cover and refrigerate overnight, mixing once, to marinate.
• Shortly before serving, remove the fish from the lime juice with a slotted spoon, draining well, and place the pieces in a shallow serving bowl. The fish should be white and opaque. Discard the liquid.
• Mix the fish with the juice of the remaining lime, the jalapeno pepper, scallion and coriander. Gently fold in the mango and avocado. Season with salt and pepper and serve immediately, or cover and refrigerate again and serve within 30 minutes.

SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE

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.