HotmailDive right in: Fish dishes from Iceland
 | Slide show |
 | Breaking the ice NBC correspondent Peter Alexander tours the chillingly beautiful glaciers, fjords and icebergs of the Northwest Passage during 23 days at sea. more photos |
Fresh scallop ceviche with mango, chili and tomatoes marinated in coriander and citrus juices
Chef Volundur Volundarson
Serves 4
INGREDIENTS
• 14 ounce fresh scallop with the roe
• 6 small radishes, sliced
• 2.5 ounce red onion, finely chopped
• 2 tablespoons red chili, finely chopped
• 2 tomatoes, medium size
• 1/2 mango, diced
• Juice of 1/2 lemon
• Juice of 1/2 lime
• Juice of 1 orange
• 1.4 ounce of rice vine vinegar
• 2 tablespoons fresh chopped coriander
• Salt to taste
• Fresh white pepper to taste
DIRECTIONS
Open up the shell and take out the scallop, put it in a bowl along with the roe, slice up some radish, red onion, chili, mango and tomatoes and put it in the bowl with the scallop. Then take the lime, orange and lemon and squeeze the juice over the mixture of ingredients already in the bowl.
Next, pour the rice wine vinegar over the ingredients and add some white pepper and a dash of salt according to taste. Chop up the fresh coriander and add, and mix together. Put the ceviche in a jar or on a plate and leave it on ice or in a refrigerator to marinate properly for about 90 minutes.
MANAGE YOUR RECIPES
More on TODAY's Ends of the Earth series
© 2009 MSNBC Interactive
- Discuss Story On Newsvine
-
Rate Story:
View popularLowHigh - Instant Message
MORE FROM ENDS OF THE EARTH |
 Ends of the Earth Section Front |
| Add Ends of the Earth headlines to your news reader: |
Sponsored links
Resource guide