Seaside Ceviche

Cool.Cook's picture

Oct. 09, 2010


Fresh scallops 1 1/2 Pound
Limes 8 (Take Out The Lime Juice To Cover Scallops)
Thinly sliced green onions 1/3 Cup (5.33 tbs)
Canned chopped green chili peppers 4 Ounce (1 Can)
Minced fresh cilantro 1/4 Cup (4 tbs)
Chopped stuffed green olives 1/4 Cup (4 tbs)
Chopped green bell pepper 1/2 Cup (8 tbs)
Tomatoes 2 Medium , seeded and chopped
Virgin olive oil 1 Tablespoon
Cayenne pepper 1 Dash
Garlic powder 1/4 Teaspoon
Salt To Taste
Freshly ground black pepper To Taste
Lettuce 1
Lemon wedges 4


Cut scallops into bite size pieces and place in a flat, shallow, glass baking dish. Cover scallops with freshly squeezed lime juice. Marinate in the refrigerator for at least 4 hours (preferably over-night). Drain and discard lime juice.

In a large bowl, toss scallops with onions, chili peppers, cilantro, olives, green pepper, tomatoes, and olive oil. Season with cayenne and garlic powder. Add salt and pepper to taste and taco sauce, if desired.

Transfer to a glass serving bowl lined with lettuce and serve with lemon wedges.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1009Calories from Fat 259

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 2578 mg107.42%

Total Carbohydrates 73 g24.3%

Dietary Fiber 21 g84%

Sugars 16 g

Protein 124 g248%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet