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Add a photoServings: 12
Ingredients
- 3 x limes
- 1 lb bay scallops halved if large
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. freshly-squeezed lime juice
- 4 x palm hearts sliced 1/2" thick
- 1 x avocado peeled, pitted,
- and cut into 1/2" pcs
- 1/2 c. fresh cilantro leaves
- Coarse salt to taste
- Freshly-grnd black pepper to taste
Directions
- Slice the ends off the limes, and stand them on end. Use a paring knife to remove the peel and pith of each lime, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pcs.
- Place scallops, extra virgin olive oil, lime juice, hearts of palm, and lime pcs in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hrs or possibly overnight.
- Just before serving, add in avocado and cilantro to ceviche, and season with salt and pepper. Fill scallop shells with 1 heaping Tbsp. ceviche, and serve on a tray lined with coarse salt.
- This recipe yields 24 individual servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 66 | |
| Calories from Fat 28 | 42% |
| Total Fat 3.1g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 62mg | 3% |
| Potassium 194mg | 6% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.32g | 0% |
| Protein 6.68g | 11% |
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