Scallop Ceviche

By ryanmmurano

Scallop Ceviche
  • 1 pound frozen bay scallops, defrosted and quartered

  • 1 cup cherry tomatoes (about 12 whole), roughly chopped

  • 2 green or red serrano chile peppers, seeded and minced (about 1/2 teaspoon)

  • 3/4 cup chopped fresh cilantro

  • 1 cup finely diced red onion (1/2 medium red onion)

  • 1 cup fresh orange juice

  • 1/3 cup fresh lemon juice

  • 1/3 cup fresh lime juice

  • 3 tablespoons finely shredded unsweetened coconut

  • Salt, to taste

  • Garnish: fresh cilantro

  1. Combine scallops, cherry tomatoes, serrano chile peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt, in a nonreactive (stainless steel or glass) bowl. Mix well; cover and refrigerate for at least 2 hours or up to 16 hours. Spoon the ceviche into 6 small (4-ounce) glasses, and garnish with fresh cilantro. Serve immediately.

Nutritional Facts

Calories - 125
Carbohydrates - 13g
Saturated Fat - 2g
Protein - 14g
Sodium - 127mg
Dietary Fiber - 2g

low sodium fish and seafood ceviche scallops