Scallop Ceviche Recipe

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Scallop Ceviche
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 809.9 Kcal (3391 kJ)
Calories from fat 86.48 Kcal
% Daily Value*
Total Fat 9.61g 15%
Cholesterol 185.94mg 62%
Sodium 3056.11mg 127%
Potassium 2872.53mg 61%
Total Carbs 84.65g 28%
Sugars 37.08g 148%
Dietary Fiber 7.12g 28%
Protein 102.22g 204%
Vitamin C 226.8mg 378%
Iron 5.1mg 28%
Calcium 153.6mg 15%
Amount Per 100 g
Calories 65.77 Kcal (275 kJ)
Calories from fat 7.02 Kcal
% Daily Value*
Total Fat 0.78g 15%
Cholesterol 15.1mg 62%
Sodium 248.19mg 127%
Potassium 233.28mg 61%
Total Carbs 6.87g 28%
Sugars 3.01g 148%
Dietary Fiber 0.58g 28%
Protein 8.3g 204%
Vitamin C 18.4mg 378%
Iron 0.4mg 28%
Calcium 12.5mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.2
  • 20

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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