Ceviche
If you have fresh bay scallops, this Latin American flavor explosion is the way to go.
Ingredients
- 1 1/4 lb fresh bay scallops
- 3/4 cup freshly squeezed lime juice
- 3 dried green chiles, peeled and chopped
- 4 scallions, finely chopped
- 3 medium tomatoes, peeled, seeded, and cut into thin wedges
- 1/2 tsp sea salt
- 1 pinch Mexican oregano
- 3 Tbs olive oil
- 1 Tbs chopped fresh cilantro
- 4 lettuce cups
- 1 avocado, peeled, pitted, and sliced into wedges
Directions
- Add scallops to shallow casserole dish.
- Pour lime juice over scallops.
- Cover and place in refrigerator for 2 hours; stir once.
- After 2 hours, combine scallops, chiles, scallions, tomatoes, salt, oregano, olive oil, and cilantro in a bowl.
- Place in refrigerator to marinate for 1 hour; stir occasionally.
- Place lettuce cups in wine glasses or similar vessel and scoop ceviche into them. Garnish with avocado.
Nutrition Facts
Calories 358
Calories from Fat 166 (46%)
(30%)Total Fat 19g
(13%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
(16%)Cholesterol 47mg
(20%)Sodium 482mg
(38%)Potassium 1319mg
Total Carbohydrate 23g
(30%)Dietary Fiber 8g
Sugars 4g
Sugar Alcohols 0g
(55%)Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.