Scallop Ceviche

Scallop Ceviche

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.

4 servings
Preparation 10 min
Standing 15 min

100 calories per 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   0.4 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
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

Nutrition Facts

per 1 serving (160g)

Amount

% DV*

* DV = Daily Value

Calories

100

Fat

1 g

1 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

35 mg

Sodium

160 mg

7 %

Carbohydrate

6 g

2 %

Fibre

1 g

3 %

Sugars

2 g

Protein

17 g

Vitamin A

10 %

Vitamin C

20 %

Calcium

4 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¾ serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info

Claims

Free :
Added Sugar, Saturated Fat, Trans Fat
Low :
Fat
Source of :
Folacin, Manganese, Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of :
Magnesium, Niacin, Phosphorus, Potassium
Excellent source of :
Selenium, Vitamin B12
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Shellfish | First courses/Appetizers | Diabetes-friendly | Halal | Heart-healthy | Low Fat | Low Saturated Fat | No Cook | Valentine's Day | South American

You may like :

Go to the blog >>

Newsletter

Get nutrition advice and cooking tips delivered for free in your mail box every week!