Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Clam | 100g cooked | 148 |
| Shrimp | 100g cooked | 99 |
| Orange Juice | 1 medium (131g) | 62 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
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
- =
- 4 Pounds Sea scallops, cleaned
- 3 Cups Fresh lemon juice
- 1 Cup Chopped cilantro
- 1 Cup Chopped red onion
- 1 Cup Tomato ketchup
- 1 Cup Fresh orange juice
- 1 Cup Clam juice
- 2 Tbsp Finely chopped jalapeno pepper
- Hot pepper sauce - to taste
- Salt - to taste
- 4 Pounds California Avocados, diced
- Cilantro sprigs - as needed for garnish
- =
Directions
Clean and quarter scallops. Cover scallops with lemon juice; marinate until firm and opaque, about 2 hours.
Meanwhile, mix red onion and remaining ingredients, except avocados.
When scallops are ready, drain, reserving lemon juice. Fold scallops and avocado into ketchup mixture. Stir in some of the reserved lemon juice to taste. Chill to marry flavors.
Put 2/3 cup ceviche in martini glass or other stemmed glass. Garnish with cilantro sprigs.