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Ingredientes
- 1/3 c. freshly-squeezed lime juice plus
- 2 Tbsp. freshly-squeezed lime juice
- 1/2 c. freshly-squeezed orange juice
- 1 Tbsp. apple-cider vinegar
- 2 Tbsp. minced fresh cilantro
- 1/2 lrg jalapeno pepper coarsely minced
- 1/2 sm red onion thinly sliced
- Â Â into 1" lengths
- 1/4 lb bay scallops quartered lengthwise
- Â Â and halved crosswise
- 1 x ripe avocado
- 1 x blood orange
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 5 x white corn tortillas - (6" dia)
- Â Â Vegetable-oil cooking spray as needed
- Â Â Coarse salt to taste
Direcciones
- Make the Toasted Corn Chips: Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray. Cut tortillas into 8 wedges each, and arrange in a single layer on baking sheets. Sprinkle with salt. Spray top of tortillas with cooking spray. Transfer baking sheets to oven, and bake till chips are crisp and golden, about 15 min. Cold before serving. (Makes 40 chips)
- In a medium bowl, combine 1/3 c. lime juice, orange juice, vinegar, cilantro, jalapeno, and red onion. Add in the scallops, and stir to combine. Cover with plastic wrap, and chill till scallops no longer look raw in center, 2 to 3 hrs.
- Peel the avocado, cut into chunks, and place in a medium bowl. Add in the remaining 2 Tbsp. lime juice. Mash with a fork to desired consistency. Season with salt and pepper; set aside.
- Just before serving, drain ceviche, discarding liquid. Place in a clean bowl. Hold blood orange over the ceviche. Cut between the membranes into sections, allowing juice to fall into bowl, reserving sections. Squeeze juice from membrane into bowl, then throw away membrane. Cut the orange sections into 1/2-inch pcs, and add in to scallop mix. Stir to combine.
- To serve, place about 1 tsp. of avocado mix onto each corn chip; top with a small spoonful of the ceviche. Serve immediately.
- This recipe yields 3 dozen.
- Yield: 3 dozen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 440g | |
| Calories 594 | |
| Calories from Fat 174 | 29% |
| Total Fat 19.66g | 25% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 260mg | 11% |
| Potassium 1221mg | 35% |
| Total Carbs 79.76g | 21% |
| Dietary Fiber 16.4g | 55% |
| Sugars 5.33g | 4% |
| Protein 29.73g | 48% |
