Tomatillo Scallop Ceviche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 68
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 14
- Sodium
- 316
- Total: 45 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
1 small shallot, thinly sliced
8 ounces tomatillos, husked and halved
1/4 cup packed fresh cilantro leaves and stems, plus 1/4 cup chopped leaves
3 tablespoons fresh lime juice (about 3 limes)
1 teaspoon kosher salt
8 ounces small sea scallops, cut into thin rounds
Corn tortillas, optional
Directions
- Preheat the broiler and line a baking sheet with foil. Soak the shallots in ice water for 5 minutes, then drain and set aside.
- Put the tomatillos cut-side down on the baking sheet. Broil until soft and charred in spots, rotating the baking sheet as needed, 4 to 5 minutes. Let cool.
- Transfer half of the tomatillos to a blender along with the 1/4 cup packed cilantro leaves and stems, lime juice and salt. Blend until smooth. Remove the skins from the remaining tomatillos and cut into small chunks.
- Toss the tomatillo sauce, chopped tomatillos, scallops and drained shallots in a medium bowl. Cover and refrigerate until the scallops are opaque and firm, tossing a few times, at least 30 minutes and up to overnight.
- Toss with the chopped cilantro before serving. Serve with corn tortillas, if using.