Bay Scallop Seviche

Submitted by cokebws

YIELD

6 servings

PREP

10 min

COOK

?

READY

10 min

Ingredients

1 ½

TEASPOONS CUMIN
ground

1

CUP LIME JUICE
fresh

½

CUP ORANGE JUICE
fresh

2

POUNDS BAY SCALLOPS

1

EACH RED CHILI PEPPERS
hot, finely chopped *

¼

CUP RED ONION
finely chopped

3

EACH ITALIAN PLUM (ROMA) TOMATOES
ripe, seeded, chopped

1

EACH SWEET RED BELL PEPPERS
seeded, chopped

3

EACH SCALLIONS, SPRING OR GREEN ONIONS
chopped

1

CUP CILANTRO
chopped

1

EACH LIMES
sliced, for garnish

Directions

Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion.

Cover and refrigerate for at least 2 hours.

Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 327g (11.5 oz)

Amount per Serving

Calories 216 11% of calories from fat

% Daily Value *

Total Fat 3g 4%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 80mg 27%

Sodium 410mg 17%

Total Carbohydrate 4g 4%

Dietary Fiber 2g 8%

Sugars g

Protein 73g

Vitamin A 29% • Vitamin C 96%

Calcium 21% • Iron 30%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Trans-fat Free