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Ingredientes
- 5 lrg sea scallops cut into quarters
- 3/4 c. rock shrimp deveined
- 2 ounce fresh orange juice
- 3 ounce fresh lime juice
- 1/4 c. julienned red onion
- 1/4 c. small-diced Roma tomato
- 1/2 c. small-diced yellow bell pepper
- 3 tsp seeded and chopped jalapeno chile
- 1 tsp chopped fresh garlic
- 1 1/2 Tbsp. minced fresh cilantro Kosher salt to taste Freshly-grnd black pepper to taste
- 2 c. romaine lettuce shredded
- 1/2 c. cucumber peeled, and cut into 1 1/2" sticks
- 1/4 c. green mango peeled, and cut into 1 1/2" sticks
- 2 Tbsp. sliced red radish
Direcciones
- Blanch the shrimp in a medium sauce pan of boiling water for 30 seconds; drain. Repeat with the scallops for 15 seconds; drain.
- Combine the first 9 ingredients in a medium bowl. Allow to marinate, chill for 2 hrs. Drain and toss with cilantro. Season to taste with salt and pepper.
- Divide the romaine lettuce equally between 4 small bowls. Top with equal amounts of ceviche, cucumber, mango and radish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 4 | 7% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 65mg | 3% |
| Potassium 281mg | 8% |
| Total Carbs 7.6g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.72g | 2% |
| Protein 7.02g | 11% |
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