Mango-jalapeño scallop ceviche


This recipe for mango-jalepeño scallop ceviche is from cookbook author (and former Floridian) Maureen C. Berry.  According to Berry, ceviche is “one of those recipes that can be made ahead, refrigerated and served without any fuss. Spoon it into a salad bowl or a small cup and your guests will be impressed every time.” Berry uses Florida scallops for mango-jalepeño scallop ceviche when they are abundant and in season. For a guide to Florida scalloping, click here.

Serves 4

1 slice of red onion
1 cup pineapple juice
½ cup orange juice
½ cup Key lime juice
zest from one small lime, lemon or orange
¼ cup red pepper, sliced into slivers
1 small jalepeño pepper, seeds and ribs removed, minced
¼ cup chopped, cilantro
1 teaspoon coriander seeds
2 mangos, chopped
sea salt
1 pound bay scallops

Place slice of red onion in a small bowl of cold water while you prepare the juices and the vegetables.

In a large non-reactive bowl, combine the three juices and the citrus zest. Add the peppers and cilantro to the bowl.

Meanwhile, toast the coriander seeds on low heat then crush using a mortar and pestle or in a plastic bag with a heavy skillet. Remove the onion slice from the cold water, dice it and add to bowl along with the coriander.

Rinse the scallops under cold water then pat dry. If the foot (the small muscle on the side of the scallop) is still attached, remove it and discard. Cut each scallop in half, then season liberally with sea salt and let sit them at room temperature while you prepare the mango.

Peel the mangos, then slice the mango flesh down the sides away from the pit, and then chop the flesh into bite size pieces. Refrigerate the chopped mango.

Add the scallops to the juice and vegetable bowl. Stir, cover and refrigerate for at least two hours and up to three. Add the chopped mango five minutes before serving, stir and serve.

Ceviche can be served in its juice in a martini glass or a small bowl. To serve dry, use a slotted serving spoon and heap it onto a bed of bibb lettuce. Garnish with a sprig of cilantro if desired. Serve with a mild flat cracker, such as water crackers or plantain chips.