Chef Hope Cohen’s cookbook, Fast, Fresh + Simple, is award winning for a reason. She was a busy working mom who still wanted to serve up delicious meals for her family. The book offers her best recipes; those that are simple, yet delicious so that busy moms (and dads) don’t have to sacrifice taste over time.
We asked Chef Cohen to share a recipe from the book with us; a recipe that was perfect for Summer. She offered her Scallop, Mango, Orange, and Mint Ceviche and told us that “Scallops make the most luscious ceviche (pronounced seh/vee/cheh), the bracingly fresh almost raw marinated seafood slivers are delicate, full of flavor and refreshing, but because it “cooks” without heat it just the thing when it’s too hot to turn on a stove. It’s super fresh tasting and succulent, incorporating sweet, salty, tangy and spicy all at the same time”.
How to Make Hope Cohen’s Scallop Ceviche with Orange, Mango and Mint
Makes 4 servings
Juice of 1 lime
Juice of 1 juice orange
1 tablespoon finely minced scallion
1/2 jalapeno chile pepper, stem and seeds removed, minced
3 large mint leaves, torn
Fleur de sel
6 large diver sea scallops, tough side muscles removed
1/4 cup finely diced mango flesh
1 tablespoon cilantro, finely chopped
1 TBS excellent quality extra virgin live oil, for garnish
1. Combine lime juice, orange juice, scallion, jalapeno, mint leaves and fleur de sel to
taste in a medium sized glass container (a square baking dish is perfect).
2. Slice each scallop horizontally into 4 even disks, about 1/4 inch thick. Add to citrus
mixture until scallop slices are completely submerged. Refrigerate until the scallops are
opaque, but still supple, about 2 hours.
3. Remove scallops from marinating liquid, reserving liquid. Arrange scallops on
individual serving plates and garnish with some of the marinating liquid to moisten.
Sprinkle with fleur de sel to taste. Garnish with diced mango, cilantro, and drizzle with a
bit of olive oil.
4. Serve immediately.
© 2013 Fast, Fresh + Simple
Hungry for more? Check out Hope’s Grilled Greek Island Chicken Breast recipe