Best 7 Scallop And Mango Ceviche With Thai Lime Dipping Sauce Recipes

Scallop and mango ceviche with Thai lime dipping sauce is a delightful fusion dish that combines the tangy flavors of ceviche with the sweet and savory notes of a Thai dipping sauce. The ceviche is made with fresh scallops, vibrant mangoes, and zesty lime juice, while the dipping sauce is a harmonious blend of lime juice, fish sauce, and fragrant herbs. This article will guide you through the steps of creating this exquisite dish, ensuring that you can impress your friends and family with a culinary masterpiece that is both refreshing and bursting with flavor.

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SCALLOP CEVICHE

Scallop Ceviche image

Provided by Food Network Kitchen

Time 5h

Yield 1 pound bay scallops

Number Of Ingredients 0

Ingredients

Steps:

Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

TROPICAL SCALLOP AND MANGO CEVICHE

Tropical Scallop and Mango Ceviche image

Don't rush the marinating time required for this ceviche since that's when the scallops will pick up their tangy flavor and appealing juiciness. Serve as the main course for a light lunch or supper, if you like.

Time 2h10m

Yield Serves 2 to 4

Number Of Ingredients 10

Ingredients

1 pound sea scallops, trimmed and sliced into 1/3 -inch-thick rounds
1 small red onion, thinly sliced
1/2 cup lime juice (3 to 4 limes)
1/2 cup orange juice (1 to 2 oranges)
1 tablespoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 ripe mango, peeled and diced
1/2 cup diced avocado
Romaine leaves and orange, lime or star fruit slices, (optional)

Steps:

In a shallow dish, combine scallops, onion, lime juice, orange juice, chives, salt and pepper.
Combine well and refrigerate at least 2 hours and no more than 3 hours, stirring occasionally.
Before serving, add mango and avocado.
If desired, serve on single romaine leaves garnished with fruit slices.

Nutrition Facts : Calories 190 calories, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 35 milligrams, Sodium 470 milligrams, Carbohydrate 20 grams, Protein 20 grams

SHRIMP WITH MANGO & BASIL

Shrimp with Mango & Basil image

This one-pan stir-fry is an Indian feast of sweet shrimp, perfumy mangoes and spicy basil. It's guaranteed to evoke dinnertime oohs and ahhs. Carbs are a time-tested way to take the pop out of the heat, so make sure you have plenty of aromatic jasmine rice to go with this fiery dish. Use prepeeled shrimp to make preparation a breeze.

Provided by Raghavan Iyer

Categories Healthy Shrimp Recipes

Time 45m

Number Of Ingredients 8

Ingredients

1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
¼ teaspoon salt
1/4-1/2 teaspoon cayenne pepper
¼ teaspoon ground turmeric
1 tablespoon extra-virgin olive oil
1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
1 bunch scallions, green tops only, thinly sliced
¼ cup firmly packed fresh basil leaves, finely chopped

Steps:

Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 12.2 g, Cholesterol 142.9 mg, Fat 5 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 0.9 g, Sodium 791.6 mg, Sugar 8.9 g

SCALLOP AND MANGO CEVICHE WITH THAI-LIME DIPPING SAUCE

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce image

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;)

Provided by Manami

Categories Lime

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups Thai fish sauce (nam pla)
3 cups fresh lime juice or 3 cups bottled lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh basil
1/2 cup chopped of fresh mint
1 tablespoon peeled and minced fresh ginger
8 large sea scallops, sliced into 1/4-inch disks
1 cup thai lime dipping sauce
1/4 lb mesclun or 1/4 lb mixed small greens
1 large shallot, thinly sliced
1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick
2 limes, juice of
1 teaspoon pink peppercorns or 1 teaspoon cracked black pepper, to taste

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.

MANGO CEVICHE

Mango Ceviche image

Ceviche is a Peruvian dish that is usually made with rocoto peppers. Since rocoto peppers are difficult to obtain outside of Peru, jalapeno peppers are an adequate substitute. Excellent as dip for tortilla chips. Excellent served in any option with blackened fish (i.e. ahi tuna), blackened chicken, or char-grilled steak.

Provided by Steven Marshall

Categories Appetizers and Snacks Tapas

Time 1h20m

Yield 6

Number Of Ingredients 7

Ingredients

3 mangos - peeled, seeded, and diced
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 jalapeno peppers, minced
½ bunch fresh cilantro, minced
2 limes, juiced (with pulp)

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.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.1 g, Fat 0.4 g, Fiber 3.1 g, Protein 1.4 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 14.5 g

SPICY MANGO SCALLOPS

Spicy Mango Scallops image

This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

12 sea scallops (1-1/2 pounds)
1 tablespoon peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
Minced fresh cilantro

Steps:

Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

SCALLOP CEVICHE

Scallop Ceviche image

Quick and easy scallop ceviche, just dice and mix!

Provided by Sharad

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 2h20m

Yield 4

Number Of Ingredients 11

Ingredients

½ pound fresh scallops, diced
2 clementines - peeled, segmented, and diced
1 Roma tomato, diced
½ small red onion
2 scallions, sliced
½ lemon, juiced
½ lime, juiced
1 clove garlic, minced
1 tablespoon chopped cilantro, or to taste
½ teaspoon olive oil
sea salt to taste

Steps:

Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 10 g, Cholesterol 34.2 mg, Fat 1.3 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 0.1 g, Sodium 246.9 mg, Sugar 4.8 g

Tips:

Use fresh, high-quality ingredients. This is especially important for the scallops and the mango.
Make sure the scallops are properly seared. They should be cooked through but still slightly translucent in the center.
Do not overcook the scallops. Otherwise, they will become tough and chewy.
Use a sharp knife to cut the scallops and the mango. This will help to ensure that they are cut evenly and cleanly.
Serve the ceviche immediately. This dish is best enjoyed fresh.

Conclusion:

Scallop and mango ceviche with Thai lime dipping sauce is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and beautiful presentation, this ceviche is sure to impress your guests. The combination of sweet mango, tender scallops, and tangy lime dipping sauce creates a harmonious and unforgettable culinary experience. Experiment with different types of seafood and fruits to create your own unique ceviche variations. This dish is a testament to the culinary diversity and the endless possibilities of ceviche as a versatile and delectable seafood preparation.