Spicy Shrimp and Scallop Seviche

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 9%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 16.1g
  • Carbohydrate: 15.2g
  • Fiber: 2.7g
  • Cholesterol: 70mg
  • Iron: 2mg
  • Sodium: 331mg
  • Calcium: 54mg


  • 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


  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.
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