Photo: Dana DeVolk
Scallop Cerviche
10 ingredients
Serves 4
openrecipes
Refreshing and tangy twist on the South American dish
Estimated Nutrition (whole recipe, rough)
412
Calories
28g
Protein
15g
Fat
48g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 10-12 good sized hand-dived scallops, trimmed and quartered. Clean and reserve 4 shells to serve in.
- Juice of 2 limes, 1 lemons and 1 orange
- 1 small shallot or red onion, sliced very thinly
- 1/2 tablespoon olive oil
- 1 fresh green jalapeno chilli, deseeded and sliced very thinly
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon unrefined sugar
- Pinch of salt
- 1 tablespoon parsley, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes