Scallop Pokeviche

3 Reviews
100% would make this recipe again

This recipe combines trendy "Poke" (a raw fish salad served in a bowl) with classic "Ceviche" (raw fish or shellfish marinated in lime juice).

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Preparation : 15 min Cooking : 15 min Standing : 15 min
520 calories/serving


1 cup quinoa 160 g
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
200 g edamame/soybeans, shelled 1 1/4 cup
4 carrots 400 g
1 avocados 170 g
1 cup red cabbage 80 g
4 green onions/scallions
2 cups baby arugula 40 g
1/4 cup extra virgin olive oil 65 mL
2 tsp Dijon mustard 10 g
4 tsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tbsp fresh cilantro 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.


  1. Cook the quinoa. Let stand in the refrigerator at least 1 h.
  2. Meanwhile, toss the scallops, onion, mini-tomatoes, chili pepper and lime juice in a bowl. Let sit 15 min at room temperature, or up to 2 hours in the refrigerator.
  3. In a pot of salted boiling water, cook the edamame 3-4 min, until just tender. Drain and set aside.
  4. When ready to serve, prepare the vegetables : grate the carrots, dice the celery, slice the avocado, thinly slice the cabbage, and chop the green onions. Transfer them to a salad bowl, with the quinoa, edamame and arugula. In a small bowl, mix the olive oil, lemon juice and mustard, then drizzle over the salad. Adjust the seasoning, then toss.
  5. Transfer the quinoa salad to serving bowls. Put the scallop mixture on top. Garnish with cilantro and serve.

Nutrition Facts Table

per 1 serving (510 g)


% Daily Value




26 g

40 %

Saturated 3.4 g
+ Trans 0 g

17 %


30 mg


280 mg

12 %


47 g

16 %


10 g

40 %


7 g

Net Carbs

37 g


30 g

Vitamin A

131 %

Vitamin C

74 %


17 %


40 %


This recipe is :
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Zinc
Good source of  :
Calcium, Pantothenic Acid, Vitamin B1, Vitamin B2
Low  :
Calories, Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 2 ½
Meat and Alternatives 2
Fats 4

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3 Reviews (3 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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