Favorite recipes of Chef Marina Staver.

How to cook Scallop ceviche with mango?

Scallop ceviche recipe

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Almost every country in South America claims the laurels of the inventor of ceviche today.
Some sources give this achievement to Peruvian fishermen (scallop ceviche Peruvian), but ceviche turned out to be such a simple, tasty, and interesting dish that it is prepared from Mexico (Mexican scallop ceviche recipe) to Chile, and everywhere a little differently.

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I will not get involved in this dispute of the inhabitants of a distant continent or insist that my ceviche is the best, but I will simply cook it from a scallop and in the simplest possible execution.

The basis of ceviche is the fact that exposure to acid, which is contained in citrus juice, leads to protein denaturation, that is, it has the same effect as heat treatment. As a result of a short pickling in an aggressive environment, fish and seafood acquire a special taste and consistency, something between raw and cooked. Ceviche will surely appeal to everyone who does not shy away from simple and concise dishes, and this recipe, I hope, will encourage experiments with other seafood and fish.

Scallop mango ceviche Ingredients:

  • 8-10 scallops (large)
  • juice of 1 lime
  • juice of 1/2 orange
  • chili pepper ( fresh)
  • a few sprigs of cilantro and green onions
  • salt
  • black pepper
  • fresh mango

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Scallop ceviche mango preparation:

Defrost the scallops and cut them into thin slices. I think there is no need to explain how to defrost, but if you have any questions about it, write. If desired, the method of slicing can be changed, but I prefer slices, because this way the ceviche marinates faster, but the texture is still felt. Mix the citrus juice, add chopped chili without seeds and partitions, and thinly sliced coriander and green onions. Season with salt and pepper, mix well, pour the scallops so that they are completely covered with marinade, and put them in the refrigerator.

30 minutes later, take out the ceviche, arrange the scallops on plates and pour over part of the marinade.

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Serve ceviche with мango slices, tortillas or corn chips. If desired, you can replace lime and orange with other citrus fruits — grapefruit and lemon, if you like them more.