Mexican Seafood Sauté with Avocado-Mango Salsa

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This vibrant Mexican seafood sauté is an impressive yet simple dairy-free dish that brings the bright flavours of the coast to your kitchen. Featuring succulent jumbo prawns and tender sea scallops marinated in a zesty tequila and lime dressing, the seafood is quickly seared to perfection. The addition of a fresh avocado and mango salsa provides a cooling, tropical contrast to the savoury, spiced seafood, creating a beautifully balanced summer meal.

Ideal for casual entertaining or a light weekend dinner, this recipe is naturally healthy and packed with protein. The salsa can be prepared in advance, leaving you more time to enjoy the atmosphere. For the most authentic experience, serve this dish in large shallow bowls with plenty of lime wedges and a crisp, cold Mexican lager to complement the subtle heat of the jalapeño.

Ingredients for Mexican Seafood Sauté with Avocado-Mango Salsa

1 mango, peeled, pitted, diced (about 230g )
1 large avocado, peeled, pitted, diced
1 large shallot, chopped (about 40g )
1 jalapeño chilli, seeded, finely chopped (about 1 1/2 tablespoons )
2 tablespoons finely chopped fresh mint
2 बड़े चम्मच ताजा नींबू का रस
80ml chopped shallots (about 2 medium)
60 मिली ताजा नींबू का रस
60ml tequila
2 garlic cloves, pressed
2 चम्मच पिसा हुआ जीरा
80ml plus 60ml olive oil, divided
675g uncooked jumbo prawns, peeled, deveined
450g sea scallops, side muscles removed
12 spring onions, thinly sliced (white and pale green parts only
about 350ml )
Lime slices

How to make Mexican Seafood Sauté with Avocado-Mango Salsa

Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.

Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 80ml olive oil. Season marinade to taste with salt and pepper.

Place prawns in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 120ml each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.

Drain prawns and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.

Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add prawns and spring onions; sauté until prawns are almost opaque in centre, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in centre and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.

Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.