Try this Bay Scallop Ceviche recipe, or contribute your own.
Suggest a better descriptionStir 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, bell pepper, green onions and cilantro. Garnish with the slices of lime. Recipe by: American Bistro by Irena Chalmers Posted to EAT-LF Digest by "sherilyn70@earthlink.net"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (343g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 183 | ||
Calories from Fat: 17 (9%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 49.3mg | 15 % | |
Sodium 272.5mg | 9 % | |
Potassium 1063.3mg | 28 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 11.2g | ||
Protein 27.7g | 40 % | |
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: 183
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.