Photo: Lars Blankers
Scallop Ceviche with "Tiger's Milk"
10 ingredients
Makes 8 (hors d'oeuvres or first course) servings
openrecipes
Estimated Nutrition (whole recipe, rough)
347
Calories
31g
Protein
1g
Fat
57g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup diced (1/3-inch) peeled sweet potato
- 1 cup frozen kernels (optional)
- 1 pound sea scallops, tough ligament removed from side and scallops halved horizontally
- 1 small red onion
- 1/2 cup fresh lime juice (preferably Key lime)
- 2 tablespoons pisco (preferably Peruvian)
- 2 tablespoons bottled or paste (sometimes labeled )
- 3 tablespoons finely chopped red bell pepper
- 3 tablespoons chopped cilantro
- Equipment: an adjustable-blade slicer
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes