Mango
1) Scallop and Mango Ceviche
Preparation:
Combine the scallops, lime juice, mango, jicama, tomatoes, cilantro, onion, chili, chicken broth powder, and paprika in a large glass (or non-reactive) bowl. Gently mix the ingredients with a large spoon. Cover with plastic wrap.
Refrigerate for 2 to 10 hours. The ceviche will be “cooked” after 2 hours but will stay fresh for up to 10 hours.
Serve with tortilla chips, it is optional.
Ingredients:
- 1 pound scallops, quartered
- 1 cup fresh lime juice
- 1 mango, chopped
- 2/3 cup jicama, chopped
- 1/2 cup grape or cherry tomatoes, quartered
- 1/3 cup fresh cilantro, chopped
- 1/4 cup red onion, chopped
- 1 serrano chili, seeded and deveined, chopped
- 1 teaspoon chicken broth powder
- 1 teaspoon paprika
- Baked tortilla chips (optional)
2) Spiced Mango Sauce
Preparation:
Place the mango, lime juice, lime zest, honey, cumin, chili paste, garlic, mint, cilantro, salt, pepper, and Mexican crema into a blender; cover. Blend on low speed for 30 seconds, scraping down the sides with a spatula. Blend on medium speed for 1 minute, scraping the sides once more. Blend on high speed for 1 minute or until smooth.
Transfer to a bowl and enjoy. (Excellent with fried shrimp, fish tacos, or blackened fish or chicken).
Ingredients:
- 1 cup peeled, pitted, and chopped mango
- Juice and zest of 1 lime
- 2 tablespoons honey
- 1/2 teaspoon ground cumin
- 2 tablespoons yellow chili paste (can be substituted with jalapeño)
- 1 garlic clove, finely chopped
- 4 mint leaves
- 1/4 cup coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream
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