Classic Scallop Ceviche
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Classic Scallop Ceviche January, 2005 Serves 8 as appetizer / This low-fat, dairy-free Mexican starter features scallops, which contain less cholesterol than any other shellfish. I like this full-flavored tangy lime version; others may prefer a half lemon-half lime marinade. Serve with whole-grain crackers or corn chips. TIP: You can also use halibut or another firm white fish, cut into similar small pieces. 1 pound fresh bay scallops (without shells), cleaned 2 cups fresh lime juice, pulp strained 1 yellow bell pepper, seeded, trimmed, and diced 1 small red onion, diced 1 large tomato, diced 1 small avocado, peeled and diced 1 jalapeño pepper, seeded, trimmed, and finely diced 1/4 cup chopped fresh cilantro 1 tablespoon olive oil Salt, to taste 1. Place scallops in lime juice in a large glass bowl and refrigerate, covered, 6 hours or overnight. Stir occasionally. 2. Remove scallops from marinade, discarding all but 2–3 tablespoons of lime juice. Add remaining ingredients. Salt lightly, stir, and serve immediately. PER SERVING: 125 cal, 43% fat cal, 6g fat, 1g sat fat, 19mg chol, 11g protein, 8g carb, 3g fiber, 97mg sodium |
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