Scallop Mango Ceviche

The oceans are full of marvelous creatures, and many of them are edible, including scallops. Wild Weathervane Scallops, also called giant Pacific scallop, are harvested in cool Alaskan waters and prized for their tender flesh and mild flavor. This month the Co-op’s Seafood Department is offering Wild Alaskan Weathervane Scallops for $5 off per pound – $14.99 per pound.

Unlike most bivalves (clams and mussels), scallops cannot burrow to escape predation, but instead they detect predators with primitive ‘eyes’ and have limited ability to swim away by rapid opening and closing of their shells, using a very large adductor or ‘hinge’ muscle to do so. This muscle is what is marketed as a “scallop,” although it is only one part of the animal.

Scallops are often sauteed, but why not combine their buttery texture and the tangy tart flavors of citrus and fresh mango for an unconventional ceviche? Ceviche is traditionally made by “cooking” a seafood in a citrus-based marinade. In this version, we use scallops and cook them lightly before marinating them in a tangy mango, lime, chile pepper and onion marinade. Try serving this ceviche Peruvian-style, with hard-boiled egg, sweet potato, lettuce and corn. Or keep it simple and serve it on salad greens with tortilla chips on the side.

Scallop Mango Ceviche

Recipe from Co+op

Ingredients:

  • 1 pound dry sea scallops, tough white muscle removed
  • 2 ripe mangoes, peeled and chopped, divided
  • 1/3 cup lime juice
  • 3/4 teaspoon salt
  • 3/4 cup thinly sliced jalapeño peppers
  • 1/3 cup very thinly sliced red onion

Directions:   Bring 1/2 inch water to a gentle simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through, 3 to 5 minutes. Transfer the scallops to a medium nonreactive, stainless steel bowl with a slotted spoon. (Discard the poaching liquid) Add half the mango to the bowl with the scallops. Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops.  Add chile peppers and onion; gently toss to combine. Cover and refrigerate the ceviche for 1 hour, gently stirring halfway through. Serve chilled.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.