Ingredients
4 Large raw scallops thinly sliced
.5 cup plus another .5 cup lime juice
1 cup orange juice
1 tbsp tomato paste
1 tbsp Asian chili sauce
.5 cup mango diced
1 tsp cilantro finely chopped
Salt to taste
chili powder to taste
Preparation
Ceviche Marinate sliced scallops in .5 cup lime juice for no less than 15 minutes and no longer than an hour.
Jus Combine remaining .5 cup lime juice, orange juice, tomato paste, and chili sauce. Whisk well, season with salt to taste.
Salsa Combine diced mango and chopped cilantro in a mixing bowl. Season with salt and chili powder.
Plating Pour jus on the plate. Remove scallops from the lime juice and lay in an overlapping design on top of the jus. Top with mango-cilantro salsa.
