Ingredients
- 1 pound small scallops
- Juice of 3 limes
- 4 tablespoons finely chopped scallions
- 4 tablespoons chopped fresh coriander leaves
- 4 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh Italian parsley
- ½ fresh jalapeno pepper, seeded and finely minced (or to taste)
- Salt and freshly ground black pepper to taste
- 3 ripe Haas avocados
- Lettuce leaves
- Nutritional Information
Nutritional analysis per serving (6 servings)
227 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 11 grams protein; 18 milligrams cholesterol; 307 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Combine the scallops with the juice of two limes and allow to marinate at least eight hours.
- Just before serving, drain any excess fluid from the scallops and add the scallions, coriander, mint, basil, parsley and jalapeno pepper. Season to taste with salt and pepper.
- Cut each avocado in half and remove the pits. Brush the flesh with the remaining lime juice. Fill the cavity of each avocado with some of the ceviche. Place a filled avocado half on lettuce leaves and serve.
Dining and Cooking