Purple Potato & Mango Scallop Ceviche
Scallops cured in a lime and mango leche de tigre sauce with chunks of creamy purple potato, tomatoes, diced mango, and sliced red onion served with tortilla chips and torn cilantro.
Allergens: Shellfish (Scallops)
PURPLE POTATO & MANGO SCALLOP CEVICHE INGREDIENTS:
| 5 cups | Mango Leche de Tigre, sub-recipe |
|---|---|
| 2½ cups | DOLE® Chef-Ready Cuts Mango Cubes, thawed |
| 2½ cups | Purple potatoes, boiled, cooled, diced |
| 1¼ cups | Tomato, diced |
| 1¼ cups | Red onion, sliced |
| ½ cup | Cilantro, torn |
| 20 cups | Tortilla chips |
MANGO SCALLOP LECHE TIGRE INGREDIENTS:
| 2 cups | DOLE Chef-Ready Frozen Mango Purée, thawed |
|---|---|
| 1 cups | DOLE Pineapple Juice |
| 5 cups | Scallops, raw, diced |
| 1 cup | Fish Stock |
| ½ cup | Onion, minced |
| ¼ cup | Garlic, minced |
| 2 Tablespoons | Cilantro, chopped |
| 2 teaspoons | Salt, kosher |
MANGO SCALLOP LECHE DE TIGRE DIRECTIONS:
- In a medium bowl combine Dole® Mango Puree, Dole Pineapple Juice, diced scallops, fish stock, onions, garlic, cilantro and kosher salt.
- Set all to cure refrigerated for 1 hour.
TO SERVE:
- In a small bowl, combine ½ cup cured scallops with ¼ cup diced mango, ¼ cup purple potato, 2 Tablespoons tomatoes and 2 Tablespoons sliced red onion.
- Place mixture in/on service plate and garnish with 1 teaspoon cilantro; serve with 2 cups tortilla chips.
Yield: 10 portions
