Low Glycemic Impact Recipes: Ceviche | Submitted By: Star Pooley

1 pound bay scallops8 limes, juiced2 tomatoes, diced5 green onions, minced2 stalks celery, sliced1/2 green bell pepper, minced1/2 cup chopped fresh parsleyfreshly ground black pepper1 1/2 tablespoons olive oil1/8 cup chopped fresh cilantroRinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect. Amount Per Serving  Calories: 211 | Total Fat: 6.5g | Cholesterol: 37mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 211

Total Fat: 6.5gCholesterol: 37mgSodium: 213mgTotal Carbs: 22.4g    Dietary Fiber: 5.8gProtein: 21.4g VIEW DETAILED NUTRITION
About: Nutrition Info

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Reviewed on Dec. 23, 2003 by OLDROBBY    I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut, etc. Gave to local restaurant, it's their "cold soup" of the day... I'm gin' it to acquaintances, now, they're "Pals"... nuff said? Was this review helpful? [ YES ]
15 users found this review helpful I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Healthy Appetizers: Javi's Really Real Mexican Ceviche | Submitted By: JAVI19

4 pounds shrimp1 pound scallops6 large limes, juiced1 large lemon, juiced1 small white onion, chopped1 cucumber, peeled and chopped1 large tomato, coarsely chopped1 jalapeno pepper, chopped1 serrano pepper, chopped1 bunch cilantro1 tablespoon olive oil1 tablespoon kosher saltground black pepper to tasteIn a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. Amount Per Serving  Calories: 204 | Total Fat: 3g | Cholesterol: 253mg

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Reviewed on Sep. 13, 2007 by kxo    I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one lb scallops, and one lb haddock loins (I'm a poor college kid, I can't afford $50 worth of fish), but kept the veggies the same. To facilitate eating with chips, I chopped up the fish to about the size of a fingernail. We ate this with globs of sour cream and guacamole, and some people even took some home. I made wraps out of the leftovers for lunch and dinner today, and I still have leftovers! This serves waaaay more people than I was expecting. The only problem is that it isn't as good the next day. Was this review helpful? [ YES ]
45 users found this review helpful I made this for a potluck sort of affair, and it was well-received. I used one lb shrimp, one...

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