SUPERBLY OUTSTANDING. I cannot even tell you how many times I have made this recipe. I most definitely cannot tell you the amount of compliments! It can be pricey since I usually double the recipe and buy large sea scallops, but so worth it!!!! A definite keeper. You won't be dissapointed.
Crab and Scallop Seviche Cocktails
If bay scallops aren't available, cut sea scallops into quarters.
Yield: 6 servings (serving size: 1 cup seviche and 1 ounce chips)
More From Cooking Light
Amount per serving
- Calories: 313
- Calories from fat: 30%
- Fat: 10.4g
- Saturated fat: 1.8g
- Monounsaturated fat: 5.2g
- Polyunsaturated fat: 2.4g
- Protein: 19.4g
- Carbohydrate: 36.1g
- Fiber: 4.3g
- Cholesterol: 56mg
- Iron: 1.5mg
- Sodium: 719mg
- Calcium: 119mg
- 1/2 cup finely diced Vidalia or other sweet onion
- 3/4 cup fresh lime juice (about 6 limes)
- 1/2 pound bay scallops
- 1 1/2 cups Clamato juice
- 1 cup chopped seeded tomato
- 2 tablespoons minced jalapeño
- 2 tablespoons chopped fresh cilantro
- 1 cup chopped peeled avocado (about 1 medium)
- 1/2 pound lump crabmeat, drained and shell pieces removed
- 6 cilantro sprigs (optional)
- 6 lime wedges (optional)
- 6 ounces baked tortilla chips
- Combine first 3 ingredients in a medium bowl. Cover and chill 2 hours.
- Place the Clamato juice in a small saucepan. Bring to a boil, and cook until reduced to 1/2 cup (about 12 minutes). Chill reduced juice.
- Add Clamato juice, tomato, jalapeño, and cilantro to scallop mixture. Fold in avocado and crabmeat. Garnish with cilantro sprigs and lime wedges. Serve with chips.
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