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Ingredientes
- 6 ounce sea scallops cut into brunoise
- 1 x tomato peeled and seeded,
- Â Â cut into brunoise
- 1 tsp chopped chives
- 1 Tbsp. minced cilantro leaves
- 1/2 x jalapeno chopped
- 1/4 x green pepper cut into brunoise
- 1 Tbsp. extra virgin olive oil
- 5 dsh warm pepper sauce
- 1 x limes juiced (1 to 2)
- 1 tsp kosher salt
- Â Â Freshly-grnd black pepper to taste
- 3 x cucumbers sliced 1/2" thick
- Â Â (30 slices total)
- Â Â Lowfat sour cream as needed
- 2 tsp cilantro leaves
Direcciones
- Combine the scallops, tomatoes, herbs, peppers, extra virgin olive oil, and warm sauce. Add in sufficient lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hrs, stirring occasionally.
- Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Don't cut all the way through the slice. Fill the cucumber c. with the seviche. Garnish each seviche c. with a small dot of lowfat sour cream and a cilantro leaf.
- This recipe yields 30 pcs.
- Yield: 30 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 848g | |
| Calories 365 | |
| Calories from Fat 141 | 39% |
| Total Fat 15.94g | 20% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 2657mg | 111% |
| Potassium 1595mg | 46% |
| Total Carbs 24.23g | 6% |
| Dietary Fiber 5.6g | 19% |
| Sugars 11.23g | 7% |
| Protein 32.95g | 53% |
