MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA

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Mexican Seafood Sauté with Avocado-Mango Salsa image

Provided by Jill Silverman Hough

Categories     Tequila     Sauté     High Fiber     Cinco de Mayo     Dinner     Mango     Avocado     Summer     Party     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 18

Salsa:
1 mango, peeled, pitted, diced (about 1 1/2 cups)
1 large avocado, peeled, pitted, diced
1 large shallot, chopped (about 1/4 cup)
1 jalapeño chile, seeded, finely chopped (about 1 1/2 tablespoons)
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
Seafood:
1/3 cup chopped shallots (about 2 medium)
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves, pressed
2 teaspoons ground cumin
1/3 cup plus 4 tablespoons olive oil, divided
1 1/2 pounds uncooked jumbo shrimp, peeled, deveined
1 pound sea scallops, side muscles removed
12 green onions, thinly sliced (white and pale green parts only; about 1 1/2 cups)
Lime slices

Steps:

  • For salsa:
  • Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
  • For seafood:
  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
  • Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
  • Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
  • Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
  • What to drink:
  • Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.

R_ijan B_uda
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I love the vibrant colors of this dish. The avocado mango salsa adds a pop of freshness and flavor. I can't wait to try this recipe.


Brenda Goodman
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This recipe was easy to follow and the dish turned out great. I used a variety of seafood, including shrimp, scallops, and mussels. The avocado mango salsa was the perfect finishing touch. I'll definitely be making this again.


Dianne alfraih
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The flavors in this dish were out of this world! The combination of seafood, avocado, mango, and salsa was divine. I made this dish for a party and it was a huge success. Everyone loved it and couldn't stop raving about it. I'll definitely be making


Matovu Ramadha
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This Mexican seafood saut was a hit! The avocado mango salsa added a refreshing and tangy flavor that perfectly complemented the savory seafood. I followed the recipe exactly and the dish turned out amazing. I highly recommend trying this recipe if y