Scallop Ceviche Recipe

2020-02-19
Scallop ceviche recipe #seafood #healthy #dinner #lunch #scallops #easy #lowcarb #recipes #food
  • Yield: 2
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Nutritional Info

This information is per serving.

  • Calories

    554
  • Protein

    32.2 g
  • Carbohydrate

    28.9 g
  • Fat

    34.7 g
  • Cholesterol

    110 mg
  • Calcium

    371 mg
  • Fiber

    0.6 g
  • Sodium

    616 mg
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Scallop Ceviche recipe. Sea scallops mixed with fresh vegetables. You may also like Fried Scallops with Black Pudding

Very healthy and delicious homemade seafood cocktail!
Scallops are more 80% protein. According http://www.menshealth.com “one 3 oz (90 g) serving provides 20 g of protein and only 95 g calories”

How to eat scallops: Sear them, it is a very fast and easy way to prepare this seafood.

Purchase fresh and dry-packed scallops. Place them in a large bowl. Preheat a large nonstick skillet over medium-high heat. While you heat skillet, pat scallops dry with paper towels and season with salt and cracked black pepper, to taste.

When skillet is hot, add one tablespoon olive to it.

Carefully place scallops in hot oil, seasoned side down and season the top sides. Sear scallops until the bottom are caramelized (for about 2 minutes), then flip them and sear for further 1-2 minutes.

Serve seared scallops with sautéed vegetables or cooked brown rice. Dry white wine is good to pair with this seafood recipe.

Scallop Ceviche Recipe

Ingredients

  • 1/4 pound (120 g) bay or sea scallops(cut into quarters
  • 1/4 cup diced red onion
  • 1/4 cup diced celery
  • 1/4 cup red bell pepper strips
  • 1/4 cup (60 ml) freshly squeezed lime juice
  • 1 medium tomato, blanched, peeled, seeded, and chopped
  • 1 garlic clove, peeled and minced
  • 2 small bay leaves, broken in half
  • ground red pepper
  • black pepper

Method

Step 1

In a medium glass or stainless-steel mixing bowl, place all ingredients. Stir well to combine.

Step 2

Cover and refrigerate at least 3 hours or overnight. Remove and discard bay leaves before serving.

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