Easy to make, and incredibly tasty, this scallop ceviche will win over dates or dinner guests!
- ½ lb scallops 225g (small, 'bay scallops' if possible)
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1 red chili , finely chopped
- ¼ cup red onion (½ small), finely chopped
- 2 tbsp finely chopped cilantro
Chop the scallops into small pieces - around 8 pieces per large scallop, 4 for small ones. Put in a bowl with the lemon and lime juices and diced chili, mix and leave for a good 2 hours or more until the scallops go opaque.
Once ready, add the chopped onion and cilantro, mix and serve. Suggest serving with plantain chips/tostones (or as I had, fried plantain slices - around ½ plantain) or a simple salad.
Calories: 95kcal | Carbohydrates: 8g | Protein: 14g | Cholesterol: 27mg | Sodium: 447mg | Potassium: 304mg | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 42.7mg | Calcium: 7mg | Iron: 0.7mg