How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Scallop And Mango Ceviche With Thai-Lime Dipping Sauce?

You need 15 ingredients. The key ingredients include: THAI LIME DIPPING SAUCE, 2 cups Thai fish sauce (nam pla), 3 cups fresh lime juice or 3 cups bottled lime juice, 1/2 cup chopped fresh cilantro, and more.

Is Scallop And Mango Ceviche With Thai-Lime Dipping Sauce suitable as seafood?

Yes, Scallop And Mango Ceviche With Thai-Lime Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Scallop And Mango Ceviche With Thai-Lime Dipping Sauce?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Scallop And Mango Ceviche With Thai-Lime Dipping Sauce Recipe

Name: Scallop And Mango Ceviche With Thai-Lime Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: THAI LIME DIPPING SAUCE; 2 cups Thai fish sauce (nam pla); 3 cups fresh lime juice or 3 cups bottled lime juice; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh basil; 1/2 cup chopped of fresh mint; 1 tablespoon peeled and minced fresh ginger; SCALLOP AND MANGO CEVICHE; 8 large sea scallops, sliced into 1/4-inch disks; 1 cup thai lime dipping sauce; 1/4 1/4 lb mesclun or 1/4 lb mixed small greens; 1 large shallot, thinly sliced; 1 mango, flesh removed from the pit and sliced lengthwise 1/8 inch thick; 2 limes, juice of; 1 teaspoon pink peppercorns or 1 teaspoon cracked black pepper, to taste

Scallop And Mango Ceviche With Thai-Lime Dipping Sauce

Eats Now Editorial Team · 119 kcal · Seafood

Scallop And Mango Ceviche With Thai-Lime Dipping Sauce – a delicious recipe with DIPPING SAUCE, fish sauce, lime juice, fresh cilantro, fresh basil, mint. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Scallop And Mango Ceviche With Thai-Lime Dipping Sauce

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