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Shrimp and Scallop Ceviche Salad





Yields
Makes 4 main-dish servings

If making ahead, cover and chill shrimp and scallops up to 4 hours, then add dressing.

 1/2 pound bay scallops
 1/2 pound (35 to 40 per lb.) peeled, deveined shrimp
 1/4 pound tomatillos, husked and rinsed
 2 tablespoons lime juice
 1/2 cup lightly packed fresh cilantro
 1/2 cup finely chopped red onion
 1 cup chopped yellow bell pepper
 2 cups cold cooked white rice
  Salt
  Hot sauce
 8 cups baby spinach leaves or salad mix (about 1/2 lb.), rinsed and drained
Step 1
1

In a 2- to 3-quart pan over high heat, bring 4 cups water to a boil. Add scallops and shrimp, cover pan, and remove from heat. Let stand until scallops and shrimp are opaque in thickest part (cut to test), about 5 minutes. Drain shellfish and pour into a bowl; nest bowl in ice water. Stir occasionally.

Step 2
2

Meanwhile, coarsely chop tomatillos. In a blender or food processor, whirl tomatillos, lime juice, and cilantro until puréed. Pour over scallops and shrimp. Add onion and bell pepper. Mix occasionally until ceviche is lukewarm or cool, 20 to 30 minutes.

Step 3
3

Add rice; mix and season to taste with salt and hot sauce.

Step 4
4

Arrange spinach on dinner plates and top with ceviche mixture.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 253Calories from Fat 8
% Daily Value *
Total Fat 2.2g4%

Saturated Fat 0.3g2%
Cholesterol 105mg35%
Sodium 269mg12%
Total Carbohydrate 31g11%

Dietary Fiber 4.1g17%
Protein 27g54%

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