Seafood Seviche (Cebiche de Gambas y Ostiones) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | ||||||||||||
| INGREDIENTS: | ||
| 1 pound very fresh bay scallops or small peeled raw shrimp | 1 cup freshly squeezed lime juice | 1 to 2 jalapeno or serrano chiles, seeded and finely minced, or to taste |
| salt, to taste | 1/2 red onion, cut into 1/4-inch dice | 1/2 red bell pepper, cut into 1/4-inch dice |
| 1 tablespoon finely minced fresh cilantro | 2 ripe Haas avocados | lettuce leaves |
| 1 | Place the scallops in a glass dish. Add the lime juice, chile peppers, and salt. Cover, and refrigerate about 2 hours. |
| 2 | Stir in the onion, bell pepper and cilantro; combine. Refrigerate 30 minutes more. |
| 3 | Just before serving, peel the avocados, remove the pits, and cut into 1/4-inch dice. Stir into the seafood mixture. Line individual plates with the lettuce leaves, and spoon the seviche over top. Serve at once. |
| 4 | VARIATION: Cut the avocados in half, remove the pits, and peel. Spoon the seafood into the avocado shells. |