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Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.799
Energy (kCal)315.737
Carbohydrates (g)92.8298
Total fats (g)1.7065
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    thai fish sauce 2 cups - - - -
    lime juice 3 cups bottled 181.5 61.1292 3.0492 0.5082
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768
    mint 1/2 cup chopped 20.064 3.835 1.5002 0.3329
    ginger 1 tablespoon peeled minced 4.8 1.0662 0.1092 0.045
    sea scallop 8 sliced - - - -
    thai lime dipping sauce 1 cup - - - -
    mesclun 1/4 - - - -
    shallot 1 sliced - - - -
    mango 1 sliced 99.0 24.717 1.3530000000000002 0.627
    lime juice 2 181.5 61.1292 3.0492 0.5082
    black pepper 1 teaspoon cracked 5.773 1.4708 0.239 0.075

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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