Funk It Up Ceviche Recipe

Name: Funk It Up Ceviche
Ingredients: 1/2 lb Baby scallops; 1/4 c. Lemon juice; 1/4 c. Orange juice; 1/4 c. Julienned prosciutto - (2 ounce); 1 Tbsp. Chopped shallots; 1/2 c. Small-diced cantaloupe; 1 Tbsp. Minced fresh mint; 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste; 1/2 lb Arugula leaves; 1 Tbsp. Minced orange zest

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $7.72 view details

1/2 lb Baby scallops
1/4 c. Lemon juice
1/4 c. Orange juice
1/4 c. Julienned prosciutto - (2 ounce)
1 Tbsp. Chopped shallots
1/2 c. Small-diced cantaloupe
1 Tbsp. Minced fresh mint
2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
1/2 lb Arugula leaves
1 Tbsp. Minced orange zest

Directions

Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and chill for 4 hrs, stirring occasionally. Drain the excess juice. Add in to the bowl the prosciutto, shallots, melon, mint, extra virgin olive oil, salt and pepper. Toss and adjust the seasonings.
Place the arugula on two salad plates and top with the finished product. Garnish with minced orange zest.
This recipe yields 4 appetizer or possibly 2 entree salad servings.

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Amount Per Serving	%DV
Serving Size 135g
Recipe makes 4 servings
Calories 85
Calories from Fat 11	13%
Total Fat 1.22g	2%
Saturated Fat 0.26g	1%
Trans Fat 0.0g
Cholesterol 25mg	8%
Sodium 107mg	4%
Potassium 406mg	12%
Total Carbs 6.17g	2%
Dietary Fiber 0.8g	3%
Sugars 2.43g	2%
Protein 12.62g	20%

Funk It Up Ceviche Recipe

Ingredients