Perfect Fusion: Mango Ceviche Style

Looking for the ideal summer dish?
Mango ceviche style has a suprising combination of flavors, well balanced between sweet and spicy, fruity and fresh.
Ceviche is one of the classics of Peruvian cuisine and a new generation of Chefs is creating amazing variations based on the traditional cuisine , enriching it with new ingredients and combinations.
The traditional ceviche consists of fresh raw fish marinated in lime juice, chilies and onions served wit glazed sweet potatoes and corn.
By now there are so many varieties of ceviche that it's a real challenge to try them out bit by bit.
The Mango Ceviche is delicious as a starter , or a side dish accompanying grilled fish or scallops.
If you combine it with sauté prawns it's perfect for a light summer lunch.
To prepare the Ceviche de Mango
You need:

1 ripe mango
4 -5 spoonful of freshly squeezed lime juice
1 spoonful of freshly grated ginger
1/2 teaspoon salt
3 spoonful finely chopped spring onion (only the green part)
1 spoonful roughly chopped cilantro
Optional: 250 g of sauté prawns ( I used only salt and pepper to season the prawns, no garlic because it would overwhelm the other flavors)
Preparation:
Cut the mango in medium sized cubes.

add the lime juice

the freshly grated ginger

the green part of the spring onions

combine well, cover with cling film and let marinate in the fridge for at least 1/2 hour.
Before serving, sprinkle with fresh cilantro.

 and -optional- mix with sauté prawns.

That's all you need for this amazing dish!
Serves 3-4
Enjoy!
See you next Tuesday.
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Surprising Fusion: Scallops a la Bloody Mary

  
Who would think of marinating seafood with a very well known cocktail (!) and get as result an amazing appetizer?
This recipe has become very popular in the Peruvian nouvelle cuisine and I must admit it was a total surprise for me when I tried it at first.
I didn't expect it would taste so good but the result of this fusion is superb.  The marinade is not exactly the recipe of Bloody Mary because it’s necessary to modify a bit in order to get a richer texture and softer flavors but basically it is very similar to the cocktail.
I adapted the recipe further by adding Tabasco (as you know, some like it hot ;) ) to round up the flavors and  chopped celery to make it a bit crunchier.

You need:

1 dozen fresh scallops (make sure they are as fresh as possible)

5 spoonful of tomato sauce

2 spoonful of tomato juice

2 spoonful of ketchup

¼ teaspoon of lime zest

½ teaspoon of lime juice

1 teaspoon of Worcester sauce

Some drops of Tabasco (optional)

2 spoonful of finely chopped celery

2 ½ spoonful of Vodka

Salt, pepper

Spring onion (the green leaves) for decoration 

Preparation:

Clean the scallops carefully and dry them with a paper towel.

Mix the tomato sauce, the tomato juice and the ketchup in a glass bowl.

Next, add the celery

  
then the fresh lime zest and juice as well as the Worcester sauce and Tabasco.

Stir well.

Finally, add the Vodka and stir again until all ingredients are blent.
Mix the scallops with the marinade, cover and refrigerate for  about 1/2 hour.

Put the scallops in spoons or a Cocktail glass and decorate with spring onion (the green part) or chives.

Serves 12 individual portions.

Enjoy! See you next Tuesday!

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