July 29, 2017
We love ceviche in all forms. This recipe is inspired by our love for scallops and how well they pair with mustard oil and mango.
Makes 4 cups
Half of an English cucumber, thinly sliced
8 large scallops, thinly sliced (buy very high quality)
Juice of 2 limes
1 teaspoon sea salt
3 radishes, thinly sliced
1/2 cup diced sweet ripe mango
1 tablespoon thinly sliced serrano peppers (optional)
4 tablespoons mustard oil
10 to 12 kari leaves
1 teaspoon mustard seeds
1/4 cup pine nuts
To prepare the salad, layer the bottom of a serving bowl or a plate with the cucumber and scallops.
Top with lime juice, salt, radishes, mango, and serrano peppers. Set aside.
Heat the mustard oil. Add kari leaves and then add mustard seeds to pop. Pour over the salad.
Top with pine nuts and serve.
Use nectarines or peaches instead of mangos.
December 02, 2022