Scallop ceviche from Zocalo Mexican Cuisine and Tequileria

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Recipe Serves: 4


1 pound bay scallops, chopped

3 cups lime juice

1 cup diced red onion

½ cup cilantro, minced

1 cup mango-habenero dressing (recipe follows)

1 cup mango relish (recipe follows)

20 each crispy fried plantains or tortilla chips


Cover scallops with the lime juice and marinate 4 hours, or overnight.

Drain scallops well, and toss with the onion, cilantro, and dressing. Place in a cocktail glass or small bowl, and top with mango relish. Serve with plantain or tortilla chips.


Mango relish

1 mango, peeled and diced

Juice and zest of 1 lime

Juice and zest of one orange

¼ cup minced cilantro

Combine all ingredients in a bowl and mix well.


Mango-Habanero dressing

1 mango, peeled and chopped

1 habanero chili

½ cup orange juice

¼ cup lime juice

Salt to taste

Puree all ingredients in a blender.

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