Coconut Mango Scallop Tartare with Rice Crackers

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

For very little work this creates a momentous starter. Dice up some spanking-fresh scallops with mango and toss with a Thai-inspired coconut dressing – your mouth will light up like a pinball machine. Serve with Thai rice crackers to scoop up with or you could make a batch of the lotus wafers.


  • 300 g (10½ oz) scallops
  • 150 ml 5 fl oz) lime juice
  • 2 tbsp orange juice
  • 2 tbsp finely diced red onion
  • ½ tsp sea salt
  • 1 tsp caster sugar
  • 1 ripe but firm mango
  • 2 small Thai chillies or 1 thumb-sized red chilli, thinly sliced
  • small handful chopped coriander (cilantro)


Cut the scallops into 1 cm (½ inch) pieces and place in a bowl with the lime and orange juices, red onion, sea salt and sugar. Combine well, then cover and refrigerate for 1 hour.

Drain the scallops, then toss gently in a bowl with all the coconut dressing ingredients.

Cut the mango into 1 cm (½ inch) pieces, add to the bowl with the chilli and coriander and toss to combine well. Serve with the Thai rice crackers.