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Scallop Ceviche

Yield

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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's Easy Green Organic (Chronicle Books)