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Tropical Scallop and Mango Ceviche Recipe

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This recipe for Tropical Scallop and Mango Ceviche, by , is from The Neenan Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Mallon
Added: Wednesday, May 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb sea scallops, trimmed and sliced into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/2 cup fresh lime juice (34 limes)
1/2 cup fresh orange juice (12 oranges)
1 TB chopped chives
sea salt, to taste
ground pepper, to taste
1 ripe mango, peeled, diced
1/2 cup diced avocado
romaine leaves & orange, lime or star fruit slices (optional)

Directions:
Directions:
Blanch scallops for 1 minute in a large pot of boiling, salted water. Remove to a shallow dish. Add red onion, lime juice, orange juice, chives, salt and pepper. Combine well and refrigerate 23 hours, stirring once or twice. Before serving, add diced mango and avocado. If desired, serve on single romaine leaves garnished with fruit slices.

 

 

 

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