Peachy Mango Madness Chilled Seafood Ceviche Lettuce Cups

Peachy Mango Madness Chilled Seafood Ceviche Lettuce Cups

Bright, tangy, and lightly sweet, these chilled ceviche lettuce cups use Peachy Mango Madness to lend fruity balance and glossy finish. Quick to assemble and perfect for warm weather entertaining, they are composed of tender poached shrimp and scallops marinated in citrus with crunchy veggies and fresh herbs. The jam is used both in the marinade to deepen fruit notes and as a finishing glaze for color and shine.

Ingredients (Serves 4 as an appetizer)

• 12 butter lettuce leaves, washed and dried
• 8 ounces medium shrimp, peeled, deveined, tails removed, cut into 1/2-inch pieces
• 6 ounces bay scallops, halved if large
• 3/4 cup freshly squeezed lime juice (about 6 limes)
• 1/4 cup freshly squeezed orange juice (about 1 medium orange)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Peachy Mango Madness (plus 1 tablespoon for glazing)
• 1 small red bell pepper, seeded and finely diced (about 1/2 cup)
• 1 small cucumber, seeded and finely diced (about 1/2 cup)
• 1 small jalapeño, seeds removed and finely minced (optional for heat)
• 3 tablespoons finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced ripe mango (optional for extra mango punch)
• Salt and freshly ground black pepper to taste
• 1 ripe avocado, diced (for garnish)
• 1 tablespoon toasted sesame seeds or finely chopped toasted almonds (for crunch)

Equipment

• Medium saucepan
• Large bowl
• Small bowl for glaze
• Spoon and gentle strainer or slotted spoon

Instructions

1. Prepare a quick poaching liquid. In a medium saucepan, combine 1 1/2 cups water, 1/4 cup lime juice, and a pinch of salt. Bring to a gentle simmer over medium heat.
2. Poach the seafood. Add shrimp pieces and scallops to the simmering liquid and poach 1 to 2 minutes, until just opaque and tender. Do not overcook. Use a slotted spoon to transfer seafood immediately into a bowl of ice water to stop cooking. Drain and pat dry.
3. Make the citrus-jam marinade. In a large bowl whisk together the remaining 1/2 cup lime juice, orange juice, olive oil, 2 tablespoons Peachy Mango Madness, and a pinch of salt and pepper until combined. Taste and adjust acidity or sweetness as needed. The jam should add a sweet-fruity backbone without overpowering the citrus.
4. Combine vegetables and seafood. Add the drained seafood, red bell pepper, cucumber, red onion, jalapeño (if using), diced mango, and cilantro to the bowl with the marinade. Toss gently to coat. Refrigerate for 20 to 30 minutes to allow flavors to marry. The seafood will not ‘cook’ further much because it is already poached; this step chills and seasons it.
5. Prepare the glaze. Warm 1 tablespoon Peachy Mango Madness in a small microwave-safe bowl or small saucepan until runny, about 10 seconds in the microwave or 30 seconds over low heat. Stir in a teaspoon of lime juice if you want a brighter glaze. Keep warm but not hot.
6. Assemble lettuce cups. Spoon 2 to 3 tablespoons of the ceviche mixture into each butter lettuce leaf. Top with a few cubes of diced avocado and a light drizzle of the warmed Peachy Mango glaze for shine and extra fruit aroma.
7. Finish and serve. Sprinkle toasted sesame seeds or toasted almonds over the cups, add a few extra cilantro leaves for color, and serve immediately chilled. Offer extra lime wedges on the side.

Notes

• Make-ahead: Poach the seafood and prepare the vegetables up to 6 hours ahead. Combine with the marinade and chill, then assemble just before serving so lettuce stays crisp.
• Make it vegetarian: Replace seafood with firm diced hearts of palm or firm tofu cubes lightly seared, then chilled.
• Serving tips: These cups are great with a crisp white wine or a lightly sparkling water with lime.
• Where to find Peachy Mango Madness: use the jam directly from the jar as directed and enjoy the concentrated peach and mango sweetness it provides. Product page: Peachy Mango Madness.