Scallop Seviche



U.S. Metric Ingredients
2 lb 1 kg Sea scallops (see Note)
8 fl oz 250 mL Lime juice
4 oz 125 g Red onion, chopped fine
1 1 Jalapeño, seeded and chopped fine
6 tbsp 90 mL Chopped cilantro
2 2 Avocados, medium dice
8 oz 250 g Tomato, peeled and seeded, small dice
to taste to taste Salt
4 fl oz 125 mL Olive oil
as needed as needed Lettuce leaves



  1. Cut the scallops into quarters vertically, then slice crosswise ¼ in. (6 mm) thick.
  2. In a nonreactive container, mix together the scallops, lime juice, and onion.
  3. Refrigerate about 12 hours, or until the scallops have the texture of cooked scallops.
  4. Drain the scallops and onions, discarding the lime juice.
  5. Gently toss the scallops with the jalapeño, cilantro, avocado, and tomato.
  6. Add salt to taste.
  7. Mix in the olive oil.
  8. To serve, line small bowls or cups with lettuce leaves and spoon in the seviche.

Per serving: Calories, 220; Protein, 14 g; Fat, 15 g (61% cal.); Cholesterol, 25 mg; Carbohydrates, 8 g; Fiber, 2 g; Sodium, 130 mg.