Avocado Scallop Ceviche
User Reviews
5
Avocado Scallop Ceviche
Description
This ceviche features diced scallops cured in citrus juice, which firms up the seafood while imparting a zesty tang. The addition of quartered grape tomatoes, minced jalapeño, red onion, and red bell pepper provides crispness, mild heat, and sweetness. The mixture sits chilled for 3 to 6 hours to allow the flavors to meld and the scallops to properly cure.
Just before serving, diced avocado and fresh cilantro are folded in to add creaminess and herbal brightness that soften the acidity. The dish pairs well with tortillas, chips, or sliced bell peppers and jicama for scooping.
Its balance of textures and flavors makes it a fresh, light choice suitable for warm weather or as a starter for a seafood meal.
Ingredients
- ½ lb scallops diced
- ¼ cup grape tomatoes quartered
- 1 jalapeño minced
- ¼ cup red onion minced
- ¼ cup red bell pepper minced
- ½ cup citrus juice orange, lemon or lime
- ½ tsp kosher salt
- 2 avocado diced
- ¼ cup cilantro chopped, fresh
Instructions
- Add the scallops, tomatoes, jalapeño, red onion and bell pepper to a large bowl.
- Squeeze the citrus juice over the top.
- Make sure all of the scallops are covered with the citrus juice.
- Place, covered, in the refrigerator for 3-6 hours.
- Remove from the refrigerator, add the salt, avocado and cilantro.
- Serve with tortillas, chips, bell peppers or jicama chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups ceviche
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 696mg | 29% |
| Potassium | 921mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 830mg | 17% |
| Vitamin C | 53.5mg | 59% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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