Ceviche Marinated Scallops

Ceviche Marinated Scallops
Ceviche Marinated Scallops
In any coastal region where you find limes, you'll find ceviche, going by one name or another. In Mexico, it's frequently made with a combination of scallops, shrimp, conch, and octopus (the last two usually precooked to the point of tenderness), and those are all good fish for the mix. If you can find spanking-fresh fillets of your local white fish, you can use that here too, although scallops alone are easy and fabulous. If you happen to have a couple of different colors of bell peppers, mix them; it'll make the dish really sparkle.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 to 8 servings
Mexican Fish Appetizer Cocktail Party Latin American Lime Scallop Summer Raw Fat Free Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • salt to taste
  • 1/4 cup fresh lime juice
  • cayenne to taste

Preparation 1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes. 2. Taste, adjust the seasoning, and serve, garnished with the cilantro. Per serving: 120.0 calories, 20.0 calories from fat, 2.5g total fat, 0.5g saturated fat, 45.0mg cholesterol, 180.0mg sodium, 2.0g total carbs, 0.0g dietary fiber, 1.0g sugars, 21.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Best Recipes in the World by Mark Bittman. Copyright © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

Preparation 1. Toss together all the ingredients except the cilantro and let sit at room temperature for 15 minutes. 2. Taste, adjust the seasoning, and serve, garnished with the cilantro. Per serving: 120.0 calories, 20.0 calories from fat, 2.5g total fat, 0.5g saturated fat, 45.0mg cholesterol, 180.0mg sodium, 2.0g total carbs, 0.0g dietary fiber, 1.0g sugars, 21.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database From Best Recipes in the World by Mark Bittman. Copyright © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

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