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Scallop and Shrimp Seviche

     
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Serves: 20 (about 1/4 cup each) Prep time: 15 minutes
Source: Cook time: 4 minutes

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Ingredients:

  • 1 tbsp Hy-Vee Select olive oil
  • 1 pound bay scallops
  • 1 (1 pound) pkg Hy-Vee peeled and deveined cooked shrimp
  • 3 lemons, juiced
  • 1 mango, peeled, pitted and diced
  • 1/4 c. diced red bell pepper
  • 1/4 c. diced orange bell pepper
  • 1/2 c. diced red onion
  • 1/2 c. Swiss chard, cut into thin strips
  • 1/4 c. chopped cilantro
  • 2 limes, juiced

All you do

  1. In a large skillet, heat olive oil over medium heat. Add scallops and sauté for 2 minutes on each side or until cooked all the way through. Let cool.
  2. Cut scallops in half. Cut shrimp into small cubes. In a medium bowl, combine shrimp, scallops and lemon juice. Cover and refrigerate for at least 1 hour.
  3. Drain scallop and shrimp mixture. Add mango, peppers, red onions, sweet chard, cilantro and lime juice; mix until combined.

Daily nutritional values:

8% vitamin A 2% calcium
30% vitamin C 2% iron

Nutrition information per serving:

Calories: 50 Protein: 6g
Carbohydrate: 5g Saturated Fat: 0g
Cholesterol: 35mg Sodium: 220mg
Dietary Fiber: 1g Sugar: 3g
Fat: 1g Trans fats: 0g
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