scallop and mango ceviche with lime and chilli

Ceviche is one of my desert island dishes,- refreshing lime-infused fish with coriander, chilis and sweet fruit. It's not just for holidays in the sun, you can make it all year for a healthy and light starter. Serve it with home-made corn tortillas to scoop up and maybe a margarita or two.

Scallop and mango ceviche with lime and corn tortilla chips

serves 4 as a starter

6 fat scallops, mussel removed

5 big limes squeezed

1 small onion diced

1/2 tsp sea salt

1 tsp caster sugar

1 ripe but firm mango diced into chunky pieces pieces

2 small jalapeno chilis sliced

large handful fresh coriander (cilantro) roughly chopped

8 corn tortillas

3 tbsps vegetable oil

optional: Chipotle hot sauce to serve

1. Chop the scallops and place in a small bowl.  Cover with lime juice and add the salt and sugar.  Save 1 tbsp of the marinade for the final serving. Cover and refrigerate for at least one hour.  

2. Chop the mango, onions, coriander and jalapenos and place in a bowl.

3. Preheat oven to 210c/190c fan.  Brush both sides of the tortillas with oil and then cut into triangles with scissors.  Lay flat on a baking sheet in one layer.  Bake for 9 minutes or until golden.  Remove and sprinkle with sea salt.  Place on a serving dish.

4. Remove the scallops from the fridge.  Drain and place in a serving bowl.  Add the mango, onion, coriander and chilis.  Add the reserved lime marinade and give it a sprinkle of salt.   Toss well and serve with the tortilla chips and optionally chipotle or other hot sauce.