Scallop and Shrimp Seviche

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Serves 20 (about 1/4 cup each).

All you need:

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:

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

Daily nutritional values:
8% vitamin A
30% vitamin C
2% calcium
2% iron