ginger-lime-scallop-ceviche
Keller + Keller pictures
elements
1 tablespoon chopped scallion veggies
1 clove garlic, minced
1 tablespoon chopped cilantro
half yellow bell pepper, seeded and finely diced
1/2 purple bell pepper, seeded and finely diced
2 teaspoons minced clean jalapeño
Sea salt and freshly floor black pepper
1/2-inch piece fresh ginger, peeled and chopped
Juice of two limes
1 tablespoon grapeseed oil
1 pound sea scallops, diced
education
1. integrate scallion vegetables, garlic, cilantro, bell peppers, jalapeño, 1/4 teaspoon salt, ginger, lime juice and oil in a large bowl. upload scallops; toss gently. cowl with plastic wrap and refrigerate, stirring every now and then, for half-hour to three hours. Season with salt and pepper and serve.
Print
active: 15 mins
total: forty five mins
Yield: Serves 8 as an appetizer
dietary statistics
calories in step with serving:
63
fat in keeping with serving:
2g
Saturated fats in line with serving:
0g
cholesterol in step with serving:
14mg
Fiber in keeping with serving:
0g
Protein consistent with serving:
7g
Carbohydrate per serving:
4g
Sodium per serving:
293mg
Iron in step with serving:
0mg
Calcium per serving:
8mg
desirable to recognise
Serve the ceviche on a small bed of child arugula as an appetizer, or in a bowl with tortilla or plantain chips for a light circle of relatives–fashion dinner for 4.
This Recipe Is
Low Calorie
Low Carbohydrate
Low fats
Low Saturated fats
Low Sodium
Jennifer instructor Thompson
tailored from sparkling Fish. Copyright © Jennifer instructor Thompson. Used with permission from Storey Publishing.
