Seviche

Ingredients

• 1 ½ pounds sea scallops
• ¾ cup Spanish onion, finely chopped
• 2 ½ teaspoons salt, or 1 tablespoon herbed salt
• 2 large cloves garlic, mashed
• 1 cup fresh lemon juice
• 1 cup scallions, thinly sliced
• ¾ pound tomatoes, peeled and chopped
• 1 to 2 hot peppers, finely chopped, with seeds removed (optional)
• 6 to 7 tablespoons light vegetable or olive oil
• Salt to taste
• Boston or red-lettuce leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    248 calories; 16 grams fat; 1 gram saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 15 grams protein; 27 milligrams cholesterol; 1421 milligrams sodium

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

Preparation

1. Rinse the scallops and cut them into large, bite-size pieces. Add the onions, garlic and salt, and enough lemon juice to cover the mixture. Cover and let the mixture marinate at least two hours, preferably overnight.
2. Prepare the scallions, tomatoes and hot peppers, but keep the hot peppers separate from the others.
3. Put the scallops in a strainer to drain off all excess lemon juice. Add all remaining vegetables, except the hot peppers. Add oil; you may use some olive oil, but too much will be too strong a flavor for the delicate scallops. Mix well, but gently with the hands. Taste for salt; add more if necessary.
4. If you are using them, add hot peppers to taste, remembering that there are many varieties of strength.
5. Serve on lettuce leaves.