Recipe courtesy of Guillermo Pernot
Scallop Ceviche
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 237
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 16
- Cholesterol
- 27
- Sodium
- 977
- Total: 1 day 2 hr 15 min
- Prep: 1 day 2 hr
- Cook: 15 min
Ingredients
1 pound fresh scallops
1 cup fresh lime juice
1/2 cup fresh orange juice
3 tablespoons diced red onion
2 tablespoons diced serrano peppers
3 tablespoons diced cachucha peppers
Sauce:
2 tablespoons olive oil
1/2 pound tomatillos
1/2 pound Roma tomatoes
1 red onion
1 jalapeno pepper
1/2 cup lime juice
1 teaspoon truffle oil
1 bunch cilantro
Salt and pepper, to taste
Directions
- Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the liquid and set aside.;
- Sauce: In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold scallops into mixture and serve.