Seafood Ceviche with Mango Puree

Ingredients

  • 1 large mango, peeled and chopped
  • juice of 5 limes
  • 3 tsp habanero hot sauce
  • 3 tbs of fresh cilantro, chopped
  • 1/2 red or yellow pepper, minced
  • 1/2 lb small uncooked shrimp
  • 1/2 lb squid bodies, cut into rings
  • 1/2 lb bay scallops
  • kosher salt and black pepper to taste
  • Butter lettuce leaves for serving
Directions:
  • Add the mango to a food processor and process until smooth.
  • Add the mango pure to a non metal bowl along with all other ingredients and combine well.
  • Season with salt and pepper.
  • Cover and place in the refrigerator for 15-20 minutes, mixing once.
  • Line attractive serving plates or glasses with butter lettuce leaves and top with the ceviche.

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