Scallop And Mango Ceviche With Thai-Lime Dipping Sauce

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.

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Nutrient	Quantity
Total fats	1.7065 g
Protein	6.799 g
Carbohydrates	92.8298 g
Energy	315.737 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3397 g
Water	859.2992 g
Aspartic acid	1.1978 g
Calcium, Ca	248.283 mg
Lutein + zeaxanthin	795.592 g
Fiber, total dietary	9.7627 g
Carotene, beta	1972.37 g
Niacin	2.8356 mg
Vitamin A, RAE	255.449 g
Arginine	0.2527 g
Riboflavin	0.2796 mg
Tocopherol, beta	0.0165 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.0004 g
Glutamic acid	0.8834 g
Stigmasterol	0.24 mg
Sodium, Na	35.25 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1293 g
Total lipid (fat)	1.7065 g
Manganese, Mn	1.2234 mg
Fructose	12.1583 g
Proline	0.3748 g
Fatty acids, total saturated 16:0	0.2642 g
Fatty acids, total saturated 8:0	0.0027 g
Sucrose	14.9858 g
Choline, total	53.9459 mg
Sugars, total	35.0307 g
Serine	0.3943 g
Fatty acids, total saturated 10:0	0.0008 g
Fatty acids, total saturated 18:0	0.0249 g
Vitamin B-6	0.591 mg
Selenium, Se	1.9787 g
Ash	4.2162 g
Fatty acids, total saturated 18:1 undifferentiated	0.239 g
Pantothenic acid	1.4471 mg
Phenylalanine	0.2297 g
Beta-sitosterol	0.16 mg
Copper, Cu	0.597 mg
Betaine	1.7047 mg
Thiamin	0.2768 mg
Methionine	0.056 g
Iron, Fe	7.1114 mg
Carbohydrate, by difference	92.8298 g
Phosphorus, P	168.334 mg
Folate, total	205.601 g
Tocopherol, gamma	0.1866 mg
Lycopene	5.41 g
Alanine	0.4194 g
Valine	0.2562 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	0.2 g
Glycine	0.2353 g
Carotene, alpha	18.006 g
Glucose (dextrose)	7.6804 g
Fatty acids, total saturated 14:0	0.025 g
Zinc, Zn	1.4113 mg
Isoleucine	0.148 g
Fatty acids, total saturated 12:0	0.006 g
Fatty acids, total polyunsaturated	0.5459 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.3619 g
Tocotrienol, alpha	0.432 mg
Vitamin A, IU	5182.345 IU
Folate, DFE	205.601 g
Tryptophan	0.0654 g
Vitamin C, total ascorbic acid	288.5448 mg
Phytosterols	7.976 mg
Galactose	0.0358 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Tocotrienol, beta	0.0165 mg
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.1075 g
Vitamin K (phylloquinone)	89.6331 g
Fatty acids, total saturated	0.3472 g
Histidine	0.0875 g
Fatty acids, total monounsaturated	0.3593 g
Threonine	0.1476 g
Folate, food	205.601 g
Cryptoxanthin, beta	38.755 g
Vitamin E (alpha-tocopherol)	3.4177 mg
Magnesium, Mg	119.581 mg
Lysine	0.3116 g
Potassium, K	1468.015 mg
Cystine	0.038 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	1 tablespoon	4.8	1.0662	0.045
Mango	1	99	24.717	0.627
black pepper	1 teaspoon	5.773	1.4708	0.075
cilantro	0.5 cup	1.84	0.2936	0.0416
Basil	0.5 cup	2.76	0.318	0.0768
lime juice	3 cups	181.5	61.1292	0.5082
mint	0.5 cup	20.064	3.835	0.3329
shallot	1	0	0	0
sea scallop	8	0	0	0
thai fish sauce	2 cups	0	0	0
thai lime dipping sauce	1 cup	0	0	0
mesclun	0.25	0	0	0