Scallop Cerviche [Bulkbites.com]

• Servings: 3
• Time: 15 minutes

This is among my favorite dishes for lunch. Depending upon your taste you can add ingredients other than the ones I have used here. For example, you can add hazelnuts and avocado slices if you want. Seafood lovers like me will like Scallop Cerviche a lot. This is because the dish is extremely rich in protein and carbs. It is also low on fat. The dish tastes wonderful especially when you have it right after it is prepared. This recipe was given to me by my aunt. She is a great cook herself and liked my preparation! I recommend this dish to everyone, especially seafood lovers!

Nutrition

• calories: 246
• protein: 20
• carbs: 25
• fat: 10
• saturated fat: 1.5
• polyunsaturated fat: 1.28
• monounsaturated fat: 6.45
• cholesterol: 36
• sodium: 753
• potassium: 641
• dietary fiber: 5.56
• sugars: 4.67
• vitamin a: 25
• vitamin c: 47
• calcium: 79
• iron: 2
• magnesium: 0
• complex carbs: 14.77
• other fats: 0.77

Ingredients

• 450 gram Mollusks, scallop, mixed species, raw
• 0.51 large Onions, raw
• 6 fruit Limes, raw
• 0.99 stalk, medium Celery, raw
• 0.99 medium whole Tomatoes, red, ripe, raw, year round average
• 2.01 tbsp, drained Capers, canned
• 0.99 dash Salt, table
• 2.01 tablespoon Oil, olive, salad or cooking
• 0.99 tbsp Spices, pepper, black

Instructions

• Take a shallow bowl and put scallops into it
• Squeeze some lime juice over the scallops
• Cover the scallops and then refrigerate them for at least 8 hours
• If the soaking of scallops is complete, remove them and drain out excess lime juice from them
• Cut celery, tomato and onion and add them with pepper, olive oil and capers into the scallops
• Keep the scallops in the fridge for another hour
• Serve cold