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Ingredientes
- 24 ounce Sliced sea scallops
- 1 x Red bell pepper, small diced
- 1 sm Red onion, chopped
- 3 x Cloves garlic, minced
- 1 tsp Minced ginger
- Â Â Juice 1 lime
- Â Â Zest 1 lime
- Â Â Juice 1 lemon
- Â Â Zest 1 lemon
- 2 Tbsp. Rice vinegar
- 1/4 c. Extra virgin olive oil
- 1/2 tsp Chili pwdr
- 1/2 tsp Cumin
- Â Â Salt and pepper to taste
- 8 lrg Flour tortillas
- 2 tsp Cumin
- 1 lrg Dry ancho pepper, pulverized
- 2 tsp Kosher salt
Direcciones
- For the ceviche, slice the scallops and place in a nonreactive bowl add in diced peppers and onions and mix. In a medium size bowl place garlic, ginger, citrus juice, zest, and vinegar and mix. Slowly whisk in extra virgin olive oil.
- Season with chili pwdr, cumin, salt and pepper and mix. Chill for at least 6 hrs or possibly overnight.
- For the tortilla chips, lightly grease a large sheet pan. Cut the tortillas into 8 triangles. Lay out on the sheet pan. In a small bowl mix together cumin, ancho pepper and salt. Sprinkle the spice mix over the chips and then place in a 375 degree oven. Bake 6-10 min or possibly till golden.
- Remove from the pan and cold. You may need to bake the chips in more than one batch. Serve chips with chilled ceviche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 4 servings | |
| Calories 319 | |
| Calories from Fat 138 | 43% |
| Total Fat 15.62g | 20% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 1449mg | 60% |
| Potassium 800mg | 23% |
| Total Carbs 13.88g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.91g | 3% |
| Protein 30.0g | 48% |
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