Scallop Ceviche En Brochette

Ingredients

• 1 cup lime juice
• 1 cup lemon juice
• ½ teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 clove garlic, peeled and minced
• 1 small red onion, peeled and minced
• 1 small jalapeno chili pepper, seeded, deveined and minced
• 1 cup minced parsley
• 32 medium-size sea scallops
• 1 red bell pepper, seeded, deveined and cut into 1/2-inch dice
• 1 yellow bell pepper, seeded, deveined and cut into 1/2-inch dice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    204 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 26 grams protein; 48 milligrams cholesterol; 1088 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. In a glass or ceramic bowl, combine the lime juice, lemon juice, salt, pepper, garlic, red onion, jalapeno and 1/2 cup parsley. Add the scallops. Cover with plastic wrap and refrigerate for at least 6 hours, turning once.
2. Remove the scallops from the marinade. Alternate pieces of red and yellow peppers with 4 scallops on each of the 8 skewers. Arrange on a platter and sprinkle with the reserved parsley. This can be made up to 24 hours before serving.