Scallop Ceviche

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 2g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 25mg
  • Iron: 1mg
  • Sodium: 127mg
  • Calcium: 37mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Scallop Ceviche Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy