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Cinco de Mayo Mexican Fiesta

JackieOhNo!

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Scallop Ceviche

Recipe #295753 | ½ day | ½ day prep | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

JackieOhNo!

RECIPE BY: JackieOhNo!

An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988.

Posted on: Apr 1, 2008

Print Recipe

Ingredients

  • 2 lbs bay scallop, halved if large
  • 3/4 cup fresh lemon juice
  • 3/4 cup fresh lime juice
  • 1/2 cup red onion, slivered
  • 1/2 cup yellow bell pepper, slivered
  • 1 cup pimento stuffed olive, halved (or sliced if large)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro, chopped
  • 3 slices lime peel (about 2x1/4-inch)
  • 1 teaspoon salt
  • 3 dashes hot red pepper sauce

    • Directions

    1. 1
      Combine all ingredients in 8-inch square baking dish. Cover with plastic wrap and refrigerate at least 8 hours. Just before serving, remove zest and transfer to serving dish. Serve chilled.

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    Nutrition Facts

    Serving Size 1 (183g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    1 cup pimento stuffed olives

    3 slices lime peel

    Calories 148
    Calories from Fat 38 (26%)
    Amount Per Serving %DV
    Total Fat 4.3g 6%
    Saturated Fat 0.6g 2%
    Monounsaturated Fat 2.5g
    Polyunsaturated Fat 0.7g
    Trans Fat 0.0g
    Cholesterol 37mg 12%
    Sodium 477mg 19%
    Potassium 456mg 13%
    Total Carbohydrate 8.2g 2%
    Dietary Fiber 0.4g 1%
    Sugars 1.4g
    Protein 19.4g 38%
    Vitamin A 100mcg 2%
    Vitamin B6 0.2mg 11%
    Vitamin B12 1.7mcg 28%
    Vitamin C 38mg 64%
    Vitamin E 1mcg 5%
    Calcium 35mg 3%
    Iron 0mg 2%

    detailed view...

    how is this calculated?

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