Scallop and Shrimp Seviche
Traditionally, the seafood in seviche 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
|1 tbsp.||Hy-Vee Select olive oil|
|1 lbs.||bay scallops|
|1||(1 pound) pkg Hy-Vee peeled and deveined cooked shrimp|
|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|
- 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.
50 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 35mg
- Sodium: 220mg
- Total Carbohydrates: 5g
- Protein: 6g
Vitamin A 8%
Vitamin C 30%
Hy-Vee Seasons Holiday 2013.