Scallop and Shrimp Seviche

Recipe

Appetizer
Scallop and Shrimp Seviche

Primary Media

A dish of ceviche with scallops and shrimp

User Rating

3 out of 5 stars
Rate it:
1 ratings

Recipe Data

20
Servings
15min
Prep
19min
Total

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    Description

    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.

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    1 tbsp.Hy-Vee Select olive oil
    1 lbs.bay scallops
    1(1 pound) pkg Hy-Vee peeled and deveined cooked shrimp
    3lemons, juiced
    1mango, 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
    2limes, juiced

    Directions

    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.

    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.