Scallop Seviche

Scallop Seviche Recipe
Photo: Karry Hosford
The acidity of the citrus juices "cooks" the scallops. If you'd prefer, poach them for about 2 minutes before marinating. Serve this appetizer with tortilla chips for a refreshing start to a meal.

Yield:

8 servings (serving size: about 2 ounces scallops)

Recipe from

Cooking Light

Nutritional Information

Calories 68
Caloriesfromfat 7 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 9.9 g
Carbohydrate 6.3 g
Fiber 0.5 g
Cholesterol 19 mg
Iron 0.2 mg
Sodium 239 mg
Calcium 21 mg

Ingredients

1 pound sea scallops
1 cup fresh lime juice (about 4 limes)
3/4 cup chopped onion
1/4 cup fresh orange juice
1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 serrano pepper, thinly sliced

Preparation

Cut each scallop horizontally into 3 even slices. Place scallops in a nonaluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.

September 2003
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