Scallop Ceviche Salad Recipe

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Scallop Ceviche Salad
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Ingredients:

Directions:

  1. Marinade - Slice the mango and onion and add them to a small baking dish. Then add the citrus juice, red pepper flakes and toss lightly to coat. Cover with plastic wrap for 20-30 minutes.
  2. Scallops - Slice the scallops into thin slices and add to the citrus marinade for another 5 minutes.
  3. Salad - Add the thin red pepper and avacado to the arugula and toss. Plate the salad on a plate and top with the cerviche. Pour the extra marinade over the greens along with a drizzle of olive oil and fresh ground black pepper. Now that is a salad!
  4. Grill or bake some baguette slices and top with a slice of havarti cheese and toast until melted. Serve with the cerviche salad.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 272.69 Kcal (1142 kJ)
Calories from fat 78.04 Kcal
% Daily Value*
Total Fat 8.67g 13%
Cholesterol 30.99mg 10%
Sodium 932.32mg 39%
Potassium 726.12mg 15%
Total Carbs 32.76g 11%
Sugars 16.32g 65%
Dietary Fiber 4.74g 19%
Protein 19.23g 38%
Vitamin C 63.4mg 106%
Iron 2.3mg 13%
Calcium 65.6mg 7%
Amount Per 100 g
Calories 110.02 Kcal (461 kJ)
Calories from fat 31.49 Kcal
% Daily Value*
Total Fat 3.5g 13%
Cholesterol 12.5mg 10%
Sodium 376.17mg 39%
Potassium 292.98mg 15%
Total Carbs 13.22g 11%
Sugars 6.59g 65%
Dietary Fiber 1.91g 19%
Protein 7.76g 38%
Vitamin C 25.6mg 106%
Iron 0.9mg 13%
Calcium 26.5mg 7%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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