We made this using fresh salmon and it was outstanding! Let it marinate for 2 hours for the perfect texture, then serve with avocado. Mmmm!
Spicy Shrimp and Scallop Seviche
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.
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- 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
- 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.
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