Scallop Ceviche

Nutritional Information

Calories 125
Fat 2 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 25 mg
Iron 1 mg
Sodium 127 mg
Calcium 37 mg


1 pound frozen bay scallops, defrosted and quartered
1 cup cherry tomatoes (about 12 whole), roughly chopped
2 green or red serrano chile peppers, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
3 tablespoons finely shredded unsweetened coconut
Salt, to taste
Garnish: fresh cilantro


Combine scallops, cherry tomatoes, serrano chile peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt, in a nonreactive (stainless steel or glass) bowl. Mix well; cover and refrigerate for at least 2 hours or up to 16 hours. Spoon the ceviche into 6 small (4-ounce) glasses, and garnish with fresh cilantro. Serve immediately.


Anna Getty,

Anna Getty's Easy Green Organic (Chronicle Books)

April 2010
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