Try this Avocado-And-Scallop Ceviche recipe, or contribute your own.
Suggest a better descriptionCOMBINE THE LIME JUICE, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 8 | ||
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Calories: 177 | ||
Calories from Fat: 124 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 13.9mg | 4 % | |
Sodium 91.5mg | 3 % | |
Potassium 435.4mg | 11 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 3.7g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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