Scallop Seviche

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

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 7%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 9.9g
  • Carbohydrate: 6.3g
  • Fiber: 0.5g
  • Cholesterol: 19mg
  • Iron: 0.2mg
  • Sodium: 239mg
  • Calcium: 21mg


  • 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


  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.
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