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5
from 1 vote
Mexican Scallop Ceviche
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer
Cuisine:
Mexican
Meat & Poultry:
seafood
Servings:
6
Calories:
127
kcal
Author:
Dorothy Stainbrook
Ingredients
1 ½
lb
scallops
bay scallops or large scallops cut into thirds
2
medium
oranges
juiced
4
medium
limes
juiced
1
cup
red onion
chopped
2
tsp
Chile spice
Mild, medium or hot spice works but stay away from the smoked spices
1
14 oz
can diced tomatoes
use fresh if available
1
med
cucumber
peeled and coarsly chopped
1
med
jalapeno
optional (minced)
½
cup
cilantro
minced
1
med
avocado
peeled and chopped (save doing this until serving time)
Instructions
In a large bowl, combine everything except the avocado and cilantro. Mix together gently
1 1/2 lb scallops,
2 medium oranges,
4 medium limes,
1 cup red onion,
2 tsp Chile spice,
1 14 oz can diced tomatoes,
1 med cucumber,
1 med jalapeno
Refrigerate 20 minutes to 2 hours for freshest taste. Can refrigerate overnight but best served within a couple of hours.
Before serving, peel and chop the avocado and mince the cilantro. Gently stir into the bowl of ceviche.
1/2 cup cilantro,
1 med avocado
Nutrition
Calories:
127
kcal
|
Carbohydrates:
16
g
|
Protein:
14
g
|
Sugar:
6
g