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Avocado Scallop Ceviche
Print Recipe
Scallop ceviche is a healthy, flavorful appetizer filled with fresh vegetables, peppers and citrus. It's gluten free, paleo & easy to make!
Course
Appetizer, Side Dish, Snack
Cuisine
Mexican
Prep Time
10
minutes
mins
Refrigeration Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Servings
3
cups ceviche
Calories
288
Author
Whitney Bond
Ingredients
½
lb
scallops
diced
¼
cup
grape tomatoes
quartered
1
jalapeno
minced
¼
cup
red onion
minced
¼
cup
red bell pepper
minced
½
cup
citrus juice
orange, lemon or lime
½
tsp
kosher salt
2
avocados
diced
¼
cup
fresh cilantro
chopped
Instructions
Add the scallops, tomatoes, jalapeño, red onion and bell pepper to a large bowl.
Squeeze the citrus juice over the top.
Make sure all of the scallops are covered with the citrus juice.
Place, covered, in the refrigerator for 3-6 hours.
Remove from the refrigerator, add the salt, avocado and cilantro.
Serve with tortillas, chips, bell peppers or jicama chips.
Nutrition
Calories:
288
kcal
|
Carbohydrates:
19
g
|
Protein:
12
g
|
Fat:
20
g
|
Saturated Fat:
2
g
|
Cholesterol:
18
mg
|
Sodium:
696
mg
|
Potassium:
921
mg
|
Fiber:
9
g
|
Sugar:
3
g
|
Vitamin A:
830
mg
|
Vitamin C:
53.5
mg
|
Calcium:
21
mg
|
Iron:
1
mg