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Scallop Seviche

Photo: Karry Hosford
Yield 8 servings (serving size: about 2 ounces scallops)
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.

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

Nutrition 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

How to Make It

  1. 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.