Scallop Ceviche
| Prep Time: 30 min | Serves: 6 |
| Cooking Time: 120 min | Yield: 24 ounces |
Delicious served with Whole Foods 365 Pita Chips with Sea Salt. Oh so good! from health.com
Ingredients
- 12 oz Bay Scallops
- 1 cup Cherry Tomatoes
- 1 tbsp Pepper, Serrano
- 3/4 cup Cilantro, Fresh
- 1 cup Red Onion
- 3/4 cup Trop50
- 1/4 cup Lemon Juice
- 1/4 tsp Lime Juice
- 3 tbsp Flake Unsweetened Coconut
- 1 tsp Stevia Powder
Directions
Ingredients
1 pound frozen bay scallops, defrosted and quartered
1 cup cherry tomatoes (about 12 whole), roughly chopped
2 green or red serrano chile peppers, seeded and minced (about 1/2 teaspoon)
3/4 cup chopped fresh cilantro
1 cup finely diced red onion (1/2 medium red onion)
1 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
3 tablespoons finely shredded unsweetened coconut
Salt, to taste
2 Stevia packets
Garnish: fresh cilantro
Preparation
Combine scallops, cherry tomatoes, serrano chile peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, Stevia, and salt, in a nonreactive (stainless steel or glass) bowl. Mix well; cover and refrigerate for at least 2 hours or up to 16 hours.
Spoon the ceviche into 6 small (4-ounce) glasses, and garnish with fresh cilantro. Serve immediately.