Scallop And Mango Ceviche With Thai-lime Dipping Sauce

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 2 cups thai fish sauce (nam pla)
• 3 cups fresh lime juice or 3 cups bottled lime juice
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh mint
• 1 tablespoon peeled and minced fresh ginger
• 8 large sea scallops, sliced into 1/4-inch disks
• 1 cup thai lime dipping sauce
• 1/4 lb mache or 1/4 lb mesclun or 1/4 lb mixed small greens
• 1 large shallot, thinly sliced
• 1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick
• 2 limes, juice of
• 1 teaspoon pink peppercorns or 1 teaspoon cracked black pepper, to taste

Recipe

• 1 thai-lime dipping sauce:.
• 2 in a large non-reactive bowl, combine the ingredients and mix.
• 3 scallop and mango ceviche:.
• 4 in a nonreactive bowl, combine the scallops with the thai lime dipping sauce and toss.
• 5 marinate, refrigerated, for 10 minutes.
• 6 arrange a layer of the mache on chilled plates.
• 7 top each portion with 3 scallop slices, half the shallot, and all of the mango.
• 8 top with the remaining scallop slices and shallot.
• 9 pour over the lime juice.
• 10 sprinkle with the peppercorns, crushing them with your fingers as you do so.
• 11 serve immediately.
• 12 *use the sauce for "ceviche cooking" cod, salmon and contessa shrimp. use to marinate chicken legs and thighs in the sauce, and fry.