Fish

Scallop-Avacado Ceviche is for Lunch.

Scallop-Avacado Ceviche takes 15 minutes to prepare.

Scallop-Avacado Ceviche takes 1 minutes to cook.

Scallop-Avacado Ceviche makes 6 servings.

The ingredients for Scallop-Avacado Ceviche are:

1 lb bay scallops
1/2 lb medium cooked shrimp, remove tails and cut in half
1/2 cup lemon juice, lime juice or half of each (fresh or bottled) according to your taste
1 tsp extra virgin olive oil
1/3 C finely minced red onion
1 Roma tomato, diced small (seeded, if desired)
1/4 Bell pepper (any color), diced small (may use 1/2 Jalapeno, optionally)
1/4 C fresh Cilantro, chopped finely but reserving a few sprigs for garnish (or 1 tbs dried cilantro)
1 medium Avacado, pitted, peeled and sliced (6 to 12 slices)

Here is how you make Scallop-Avacado Ceviche:

In a medium sauce pan, bring about 2 - 3 cups of water to a boil; add the scallops and cook until just opaque. Remove from heat; drain well .Arrange the shrimp pieces and scallops in a glass or ceramic dish into a single layer.In a medium bowl, combine allremaining ingredients except the avacado and reserved Cilantro springs; mix well. Drizzle the lemon/lime mixture opver the scallops and shrimp. Cover the dish and refrigerate for 30 minutes or longer.When ready to serve, spoon the scallop mixture into small individual glass dishes. Add one or two avacado slices and garnish with a sprig of Cilantro.Serving size is about 1 cup.Number of Servings: 6Recipe submitted by SparkPeople user WYLLO1.

The nutritional information for Scallop-Avacado Ceviche is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 178.2

• Total Fat: 6.8 g
• Cholesterol: 98.6 mg
• Sodium: 208.8 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 0.6 g
• Protein: 21.7 g