Try this Bay Scallop Seviche recipe, or contribute your own.
Suggest a better description*Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped. Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours. Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime. From: American Bistro - by Irena Chalmers ISBN: 0-8092-5047-0
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 6 | ||
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Calories: 171 | ||
Calories from Fat: 15 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 252.6mg | 9 % | |
Potassium 763.1mg | 20 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 10.9g | ||
Protein 26.5g | 38 % | |
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: 171
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