CookEatShare is also available in English
Cerrar
click to rate
0 votos | 891 views
Raciónes: 12

Ingredientes

Cost per serving $1.05 view details
  • 3 x limes
  • 1 lb bay scallops halved if large
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1/2 c. freshly-squeezed lime juice
  • 4 x palm hearts sliced 1/2" thick
  • 1 x avocado peeled, pitted,
  • and cut into 1/2" pcs
  • 1/2 c. fresh cilantro leaves
  • Coarse salt to taste
  • Freshly-grnd black pepper to taste

Direcciones

  1. Slice the ends off the limes, and stand them on end. Use a paring knife to remove the peel and pith of each lime, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pcs.
  2. Place scallops, extra virgin olive oil, lime juice, hearts of palm, and lime pcs in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hrs or possibly overnight.
  3. Just before serving, add in avocado and cilantro to ceviche, and season with salt and pepper. Fill scallop shells with 1 heaping Tbsp. ceviche, and serve on a tray lined with coarse salt.
  4. This recipe yields 24 individual servings.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 64g
Recipe makes 12 servings
Calories 66  
Calories from Fat 28 42%
Total Fat 3.1g 4%
Saturated Fat 0.43g 2%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 62mg 3%
Potassium 194mg 6%
Total Carbs 3.36g 1%
Dietary Fiber 1.2g 4%
Sugars 0.32g 0%
Protein 6.68g 11%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment