Scallop Ceviche with Avocado

Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Low-Calorie
Low-Carbohydrate
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Appetizer
Serves
6
Ready in
17 minutes*

Ingredients

  • 1 lb. bay scallops
  • 1/2 lb. medium shrimp, peeled and deveined, cut in half (31 to 35 shrimp)
  • 1/2 cup fresh lime juice (6 to 8 limes)
  • 2 tbsp. extra virgin olive oil
  • 1/3 cup finely minced red onion
  • 1 Roma (plum) tomato, seeded and diced
  • 2 radishes, halved, finely sliced
  • 1/2 jalapeño, seeded and minced?
  • 1/4 cup chopped fresh cilantro
  • 1 large avocado, pitted, peeled and sliced
  • Fresh cilantro sprigs

Directions

Prep Time
15 minutes*
Cook Time
2 minutes
Ready in
17 minutes*
  1. In a medium pot bring salted water to boiling; reduce heat. Add scallops and shrimp; simmer 1 minute or just until opaque. Drain well.
  2. Place scallops and shrimp in a single layer in a large shallow glass or ceramic dish. Set aside.
  3. In a medium bowl combine lime juice, oil, onion, tomato, radishes, jalapeño, chopped cilantro, and salt and pepper to taste; mix well. Spoon over scallops and shrimp. Cover and refrigerate 30 minutes to 1 hour.
  4. Spoon scallops and shrimp into cocktail glasses or individual glass dishes; top with cilantro sprigs. Serve cold with avocado slices.

Nutritional Information

Serving Size
1
Per Serving
Calories 192, Calories Fat 90, Total Fat 10g, Saturated Fat 1g, Cholesterol 72mg, Sodium 159mg, Carbohydrate 7g, Protein 18g
Serving Size1
Calories192
Calories Fat90
Calories (fat) extra46
Total Fat10g
Total Fat (extra)16
Saturated Fat1g
Saturated Fat (extra)7
Cholesterol72mg
Cholesterol (extra)24
Sodium159mg
Sodium (extra)7
Potassium464mg
Carbohydrate7g
Carbohydrate (extra)2
Fiber2g
Fiber (extra)9
Sugars1g
Protein18g
Omega30g
Vitamin A231IU
Vitamin A (extra)5
Vitamin C13mg
Vitamin C (extra)23
Iron1mg
Iron (extra)7