Tropical Mango and Scallop Ceviche

There are 3 fish appetizers I love. Salmon Rillettes which is in the foreground of the picture below.  Smoked Trout Mousse which is in the center of the photo and Tropical Mango and Salmon Ceviche which is in the background. The  Tropical Mango and Salmon Ceviche is the one I am going to do for a wedding this June. It is so pretty and it will be refreshing in the hot summer.  I’ve served this appetizer several different ways;  In shot glasses with the shrimp sitting on top, In baby martini glasses and plastic party cups, and in a big bowl with chips on the side.  You could put the ceviche over a green salad and serve it with a drizzle of guacamole if you wanted it to be more of a main dish.

Fish Appetizers 1

Tropical Mango and Scallop Ceviche

  • Servings: 8-12
  • Difficulty: Easy
  • Print

1 lb. sea scallops, trimmed and sliced into 1/3” thick circles

½ small red onion, peeled, and sliced thin

½ cup fresh lime juice (3-4 limes)

½ cup fresh orange juice (1-2 oranges)

1 tbsp chopped chives pinch of sea salt and ground pepper

1 ripe mango, peeled, seeded, and diced

½ cup diced avocado

½ lb. cooked, peeled, and deveined shrimp

Directions: Blanch scallops 1 minutes in a large pot of boiling salted water. Remove to a shallow dish to cool. Add the red onion, lime juice, orange juice, chives and salt and pepper. Let chill for 2-3 hours in the refrigerator.

To Serve: Place the ceviche in a chilled martini glass.  Garnish with shrimp.

I’m hosting a wedding party this June and I am going to serve this appetizer in a martini glass with jicama and shrimp skewers as the garnish.  It could be quite warm out.  The wedding is in the morning and the wedding reception does not start till 2pm so people will be hungry way before the BBQ begins, so I may need to make more!

I have been out working in the garden all morning, pruning and planting.  All of the baskets are filled with potting soil, the peas are planted and the onions are in the ground.  I cut chives today and diced them up and am drying them to use in a few days. They smell so delightful sitting on the kitchen counter  The rhubarb is trying to send up the flower stalk, the oregano is coming to life and the tarragon is now high enough that I could begin using it.  I do love spring! Trying to “push” a yard into fast growth is a very tricky thing when you live in Colorado and it is only April!  I am truly trying to fool Mother Nature and she could very well have the last say!  It really is too early to be trying to do this but I want the backyard to look beautiful for the wedding photo’s. It’s a huge gamble to have uncovered and pruned everything.  It could freeze and snow or worse yet hail hard.

Wash on Wheels just got done power washing both decks at our house. The count down is on!  64 days till my son gets married on our back deck!  4 days from now I have to start painting the decks.  Nicolas Post, one of my wine instructors, is going to build a very special backdrop for this wedding. I found 8 very old antique doors that I am going to use to build an altar for the wedding ceremony.   I’ve been working on  these doors for months now and have 3 to go.  I am anxious to get into the design build mode of actually constructing this backdrop! I’ll post a picture when it is finished.


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