Spicy Shrimp and Scallop Seviche

Spicy Shrimp and Scallop Seviche Recipe
Becky Luigart-Stayner; Jan Gautro
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.

Yield:

6 servings (serving size: 1/3 cup)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Robert Trevino,

July 2004
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