Recipe
Author
Hy-Vee Seasons Magazine
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Description
Traditionally, the seafood in ceviche is not heated on a cooktop – as scallops are here – but “cooked” by marinating it in lime juice for several hours with peppers, onions and seasonings.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 lbs. bay scallops | ||
| 1 (1 pound) pkg Hy-Vee peeled and deveined cooked shrimp | ||
| 3 lemons, juiced | ||
| 1 mango, peeled, pitted and diced | ||
| ¼ c. diced red bell pepper | ||
| ¼ c. diced orange bell pepper | ||
| ½ c. diced red onion | ||
| ½ c. Swiss chard, cut into thin strips | ||
| ¼ c. chopped cilantro | ||
| 2 limes, juiced |
Directions
- 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.
- 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.
- Drain scallop and shrimp mixture. Add mango, peppers, red onions, sweet chard, cilantro and lime juice; mix until combined.
Nutrition facts
Servings
50 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 5g
- Protein: 6g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 30%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2013.