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Spicy Shrimp and Scallop Seviche

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 1/3 cup)
To make sturdy baked chips to dip in the seviche, sprinkle flour tortilla wedges with ground red pepper, and bake at 350° until golden brown. Blanching the seafood in boiling water gives it a head start before it finishes "cooking" in the citrus mixture. Marinate the seafood only a couple of hours; if it sits too long, it will become tough.

Ingredients

  • 3 cups diced tomato
  • 2 cups diced onion
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup fresh lime juice
  • 2 tablespoons chopped serrano chile
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound medium shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1 (16-ounce) bottle no salt-added tomato juice

Nutrition Information

  • calories 135
  • caloriesfromfat 9 %
  • fat 1.4 g
  • satfat 0.2 g
  • monofat 0.2 g
  • polyfat 0.5 g
  • protein 16.1 g
  • carbohydrate 15.2 g
  • fiber 2.7 g
  • cholesterol 70 mg
  • iron 2 mg
  • sodium 331 mg
  • calcium 54 mg

How to Make It

  1. Combine first 7 ingredients in a large bowl; let stand 30 minutes.

  2. Cook shrimp and scallops in boiling water 45 seconds. Drain and plunge shrimp and scallops into ice water; drain. Add shrimp and scallops to tomato mixture. Stir in tomato juice. Cover and chill 2 hours.