Scallop Seviche With Cilantro, Lime And Serrano Chiles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Ckright3 | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Bay scallops or sea |
| scallops sliced 1/4" | ||
| thick | ||
| 3 | T | Minced shallots or scallions |
| 1/2 | t | Seeded, minced serrano |
| chiles | ||
| or 1/2 teaspoon jalapeno | ||
| chiles | ||
| 1 | T | Chopped fresh cilantro |
| 1 | t | Kosher salt, or to taste |
| 4 | T | Fresh lime juice |
| 1/2 | t | Sugar |
| 1 | T | Olive oil |
INSTRUCTIONS
In a medium bowl, combine all the ingredients, cover and place in the refrigerator. Let the seviche "cook" 4 hours or to taste in the refrigerator. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9646 broadcast 08-16-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 36mg
Sodium: 777.4mg
Potassium: 131.6mg
Carbohydrates: 14.9g
Fiber: <1g
Sugar: <1g
Protein: 5.4g