Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If bay scallops aren't available, cut sea scallops into quarters.

Jeanne Kelley
Recipe by Cooking Light June 2006

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Yield:
6 servings (serving size: 1 cup seviche and 1 ounce chips)
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Ingredients

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Directions

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  • Combine first 3 ingredients in a medium bowl. Cover and chill 2 hours.

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  • Place the Clamato juice in a small saucepan. Bring to a boil, and cook until reduced to 1/2 cup (about 12 minutes). Chill reduced juice.

  • Add Clamato juice, tomato, jalapeño, and cilantro to scallop mixture. Fold in avocado and crabmeat. Garnish with cilantro sprigs and lime wedges. Serve with chips.

Nutrition Facts

313 calories; calories from fat 30%; fat 10.4g; saturated fat 1.8g; mono fat 5.2g; poly fat 2.4g; protein 19.4g; carbohydrates 36.1g; fiber 4.3g; cholesterol 56mg; iron 1.5mg; sodium 719mg; calcium 119mg.
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