Recipes

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.

Servings

4

Prep

20 min

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Skill Level

Easy