Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Ingredients

THAI LIME DIPPING SAUCE

• 2 cups Thai fish sauce (nam pla)
• 3 cups fresh lime juice or bottled lime juice
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh basil
• 1/2 cup chopped 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 lb mache or mesclun or 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 cracked black pepper, to taste

Directions

1. 1

   THAI-LIME DIPPING SAUCE:.

2. 2

   In a large non-reactive bowl, combine the ingredients and mix.

3. 3

   SCALLOP AND MANGO CEVICHE:.

4. 4

   In a nonreactive bowl, combine the scallops with the Thai Lime Dipping Sauce and toss.

5. 5

   Marinate, refrigerated, for 10 minutes.

6. 6

   Arrange a layer of the mache on chilled plates.

7. 7

   Top each portion with 3 scallop slices, half the shallot, and all of the mango.

8. 8

   Top with the remaining scallop slices and shallot.

9. 9

   Pour over the lime juice.

10. 10

    Sprinkle with the peppercorns, crushing them with your fingers as you do so.

11. 11

    Serve immediately.

12. 12

    *Use the sauce for "ceviche cooking" cod, salmon and Contessa Shrimp. Use to marinate chicken legs and thighs in the sauce, and fry.