Scallop Ceviche

9 Reviews
100% would make this recipe again

Marinated scallops.

"Ceviche" [pr. seh-VEE-chee] is a Peruvian specialty popular throughout Latin America, consisting of raw fish or shellfish marinated in lime juice. The acid in the lime juice tenderizes the raw fish while turning the flesh opaque, giving it the appearance and appeal of cooked fish. Onions, tomatoes and peppers are often added to the marinade.

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Preparation : 10 min Standing : 15 min
100 calories/serving

Ingredients

16 scallops, medium size, fresh, cut into 1 cm cubes 400 g
1/2 red onions, finely chopped 80 g
12 mini-tomatoes (cherry, miniature or grape), halved 3/4 cup
1/4 cup lime juice, freshly squeezed 2 limes
1/2 dried chili peppers, minced 0.2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tbsp fresh cilantro, finely chopped 8 g

Before you start

Only the freshest scallops should be used for this dish.

If eating raw shellfish makes you nervous, you may first simmer the scallops in boiling water until they are firm and not quite cooked through, about 2 min. Remove them using a slotted spoon, then run under cold water to chill. Toss with olive oil, cover and refrigerate until ready to marinate.

Method

  1. Toss all the ingredients together, except the cilantro. Let sit 15 min at room temperature, or up to 2 hours in the refrigerator.
  2. Taste, adjust the seasoning, garnish with the cilantro and serve into transparent cups.

Nutrition Facts Table

per 1 serving (160 g)

Amount

% Daily Value

Calories

100

Fat

1 g

1 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

30 mg

Sodium

160 mg

7 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

2 g

Net Carbs

5 g

Protein

17 g

Vitamin A

11 %

Vitamin C

21 %

Calcium

3 %

Iron

3 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives 2
More info
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9 Reviews (9 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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