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Scallop Ceviche

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Submitted by Dactyl

YIELD

8 servings

PREP

10 min

COOK

0 min

READY

2 hrs

Ingredients

4 4
EACH EACH LIMES
1 1
EACH EACH LEMON
1 453.6
POUND G BAY SCALLOPS
½ 0.5
MEDIUM MEDIUM SWEET RED BELL PEPPERS
fine diced
1 1
MEDIUM MEDIUM RED ONION
finely diced
1 1
EACH EACH GREEN CHILI PEPPERS
fresh, seeded, minced *
1 1
CLOVE CLOVE GARLIC
minced
¼ 59
CUP ML CORIANDER
fresh, chopped *
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
X X SALT
to taste *

Directions

Cut zest from 1 of the limes and lemon in long strips.

Squeeze ½ cup lime juice and ¼ cup lemon juice.

Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl.

Marinate at room temperature, stirring occasionally, for 1 hour.

Refrigerate covered for 1 hour.

Remove zest from ceviche and season to taste with salt, if needed.

Garnish with julienned lime zest.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 122 31% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 224mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 28g
Vitamin A 7% Vitamin C 50%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb
 

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