Scallop Ceviche
Author: 
Recipe type: low calorie, high protein
Cuisine: Lunch, dinner appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
This dish is great served in a warm corn tortilla, or better in a lettuce wrap to save on fat, and carb’s. There are about 50 calories in just one corn tortilla, making the lettuce wrap sound that much more appealing. Many steam the fish first, however that loses the fresh flavor. Can also be substituted with shrimp, or cod, or other fillet.
Ingredients
  • 1 lb scallops
  • Juice of 5-6 limes, or lemons. Depends on size of limes/lemons, but must cover scallops.
  • ½ large red onion
  • 1 medium ripe tomato
  • 1 stalk celery
  • 2 tbsp of olive oil
  • Pinch of salt
  • 1 tbsp ground black pepper (to taste)
  • Dash of Tabasco or a light pinch of cayenne pepper
  • Cilantro
  • Avocado
Instructions
  1. Place scallops into a shallow bowl and pour the lime juice over top.
  2. Cover and refrigerate for about an hour.
  3. Stir and refrigerate again for another hour or two, making sure fish is completely exposed to citrus juice.
  4. After the scallops have soaked, remove them and drain off excess liquid.
  5. Dice the onion, tomato, cilantro, and celery and add to the scallops with salt, olive oil and pepper.
  6. Refrigerate for another hour and serve cold with diced avocado.
  7. Amount of time needed to soak in lime, or lemon, juice usually depends on the freshness of your fish.
Recipe by DietSmarter.com at https://www.dietsmarter.com/uncategorized/scallop-ceviche-recipe/