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Ingredients
- 4 c. lightly-salted water
- 1 lb sea scallops
- 2 Tbsp. lime juice
- 1 Tbsp. white wine vinegar
- 1 x jalapeno pepper finely minced
- 1 x garlic clove pressed
- 1/2 x avocado (preferably Haas) cut 1/2" cubes
- 1/4 c. extra virgin olive oil
- 2 Tbsp. minced fresh cilantro
Directions
- Bring water to a boil. Add in scallops; immediately remove pot from heat. After 8 min, remove scallops with a slotted spoon.
- In a large bowl, mix lime juice, vinegar, pepper, and garlic. Add in scallops, mix well. Chill 1 hour for flavors to blend.
- Before serving, gently toss scallop mix with avocado cubes, extra virgin olive oil, and cilantro.
- This recipe yields 4 servings.
- Description: "Unlike traditional ceviches (Spanish seafood cocktails) in that the seafood "cooks" in the acidity of citrus juice, our version is made with lightly poached scallops."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 243 | |
| Calories from Fat 144 | 59% |
| Total Fat 16.22g | 20% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 184mg | 8% |
| Potassium 445mg | 13% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.33g | 0% |
| Protein 19.36g | 31% |
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