Directions:
- Cut the scallops into quarters vertically, then slice crosswise, 1/4 inch thick.
- In a nonreactive container, mix together the scallops, lime juice, and onion.
- Refrigerate about 12 hours, until the scallops have the texture of cooked scallops.
- Drain the scallops and onions, discarding the lime juice.
- Gently toss the scallops with the jalapeño, cilantro, avocado, and tomato.
- Add salt to taste.
- Mix in the olive oil
- To serve, line small bowls or cups with lettuce leaves and spoon in the seviche.
- =============================
- Suggestion:
- As an alternative to sea scallops, use bay scallops and leave them whole
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.31 Kcal (977 kJ) | ||
| Calories from fat | 137.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.23g | 23% | |
|---|---|---|---|
| Cholesterol | 30.99mg | 10% | |
| Sodium | 508.28mg | 21% | |
| Potassium | 484.05mg | 10% | |
| Total Carbs | 10g | 3% | |
| Sugars | 1.71g | 7% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 16.84g | 34% | |
| Vitamin C | 13.7mg | 23% | |
| Iron | 1.1mg | 6% | |
| Calcium | 18.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 139.64 Kcal (585 kJ) | ||
| Calories from fat | 82.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 23% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 10% | |
| Sodium | 304.22mg | 21% | |
| Potassium | 289.72mg | 10% | |
| Total Carbs | 5.98g | 3% | |
| Sugars | 1.02g | 7% | |
| Dietary Fiber | 1.65g | 11% | |
| Protein | 10.08g | 34% | |
| Vitamin C | 8.2mg | 23% | |
| Iron | 0.7mg | 6% | |
| Calcium | 11.1mg | 2% | |
* 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.
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