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Scallops Ceviche

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 pound scallops
fresh
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1 cup lime juice
to cover
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2 cloves garlic
minced
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1 each sweet red bell peppers
seeded, julienned
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2 each green chili peppers
sweet, seeded, julienned
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½ bunch coriander
stemmed, coarsely chopped
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1 large tomatoes
cored, chopped
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2 each jalapeño pepper
with seeds, chopped
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½ cup olive oil
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Ingredients

Amount Measure Ingredient Features
453.6 g scallops
fresh
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237 ml lime juice
to cover
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2 cloves garlic
minced
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1 each sweet red bell peppers
seeded, julienned
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2 each green chili peppers
sweet, seeded, julienned
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0.5 bunch coriander
stemmed, coarsely chopped
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1 large tomatoes
cored, chopped
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2 each jalapeño pepper
with seeds, chopped
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118 ml olive oil
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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

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Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 41763% 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?
 

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