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Scallops Ceviche

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Submitted by Daan

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 453.6
POUND G SCALLOPS
fresh
1 237
CUP ML LIME JUICE
to cover
2 2
CLOVES CLOVES GARLIC
minced
1 1
EACH EACH SWEET RED BELL PEPPERS
seeded, julienned
2 2
EACH EACH GREEN CHILI PEPPERS
sweet, seeded, julienned *
½ 0.5
BUNCH BUNCH CORIANDER
stemmed, coarsely chopped *
1 1
LARGE LARGE TOMATOES
cored, chopped
2 2
EACH EACH JALAPEÑO PEPPER
with seeds, chopped *
½ 118
CUP ML OLIVE OIL

Directions

Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size.

Place the scallops in a bowl, add lime juice and marinate for 1 hour.

After an hour, add the garlic, red bell pepper and sweet green chili.

Mix thoroughly.

Add coriander, tomato, and Jalapeno chilies.

Add olive oil and mix well.

Serve immediately.

Do not keep more than 2 or 3 hours.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 417 63% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 583mg 24%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 56g
Vitamin A 31% Vitamin C 145%
Calcium 18% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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