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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