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Scallop Ceviche





Total Time
30 mins

Ceviche, a popular dish originally from Latin America, is made by “cooking” (actually, firming) small pieces of seafood with the acid in citrus juice, most often lime. Be sure to use only very fresh seafood.

F&F Mex: Scallop Ceviche (0812)




Photo by Leo Gong; wirtten by Amy Machnak
 1 pound sea scallops, chopped
 1/3 cup lime juice
  Zest and juice of 1 lemon
 2 large oranges
 2 tablespoons chopped cilantro
 1 tablespoon chopped jalapeƱo chile
 1/2 teaspoon salt
 1/4 cup slivered red onion
 1 avocado, cubed
Step 1
1

Mix together scallops, lime juice, and lemon zest and juice in a bowl. Chill, stirring often, until scallops turn opaque, about 20 minutes.

Step 2
2

Segment and chop 1 orange and juice the other. Add segments, juice, and remaining ingredients to scallops and stir gently to combine. Serve with tortilla chips.

Step 3
3

Note: Nutritional analysis is per 3/4-cup serving.

Nutrition Facts

Amount Per Serving
Calories 146Calories from Fat 34
% Daily Value *
Total Fat 5.6g9%

Saturated Fat 0.8g4%
Cholesterol 25mg9%
Sodium 330mg14%
Total Carbohydrate 11g4%

Dietary Fiber 3.1g13%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.