You are here

Scallop Seviche

Mexican.Chef's picture
  Sea scallops/Bay scallops 1⁄2 Pound, rinsed
  Lime juice/Lemon juice 1⁄3 Cup (5.33 tbs)
  White onion 1⁄4 Cup (4 tbs), diced
  Jalapeno chile/Serrano chiles 2 , stemmed, seeded, and finely diced
  Salad oil 2 Tablespoon
  Chopped oregano leaves 1⁄2 Teaspoon
  Dry oregano 1⁄8 Teaspoon
  Chopped pepper 1⁄2 Cup (8 tbs) (Green Red Or Yellow)
  Minced cilantro 2 Teaspoon (Coriander)
  Salt To Taste
  Oregano sprig 1 Tablespoon
  Lime halves/Lime wedges 1
  Endive head 1 Large, separated

If using sea scallops, cut into 1/2-inch pieces.
In a large nonmetal bowl, stir together scallops, lime juice, onion, chiles, oil, and chopped oregano.
Cover and refrigerate, stirring occasionally, for at least 8 hours or until next day.
Stir bell pepper and cilantro into scallop mixture; season to taste with salt.
Garnish with oreg-ano sprigs; offer with lime halves and, if desired, endive leaves.

Recipe Summary


Rate It

Your rating: None
Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 664 Calories from Fat 307

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 2.3 g11.6%

Trans Fat 0.5 g

Cholesterol 74.9 mg25%

Sodium 879.1 mg36.6%

Total Carbohydrates 49 g16.5%

Dietary Fiber 26.8 g107.1%

Sugars 7.8 g

Protein 48 g96.7%

Vitamin A 271.3% Vitamin C 250.1%

Calcium 61.2% Iron 70.9%

*Based on a 2000 Calorie diet

Scallop Seviche Recipe