Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 143.3
  • Total Fat: 1.6 g
  • Cholesterol: 104.9 mg
  • Sodium: 176.0 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 21.4 g

View full nutritional breakdown of shrimp and scallop ceviche a la Pass-A-Grille calories by ingredient
Report Inappropriate Recipe

shrimp and scallop ceviche a la Pass-A-Grille

Submitted by: E_JUST_E

Introduction

When last on vacation at Pass-A-Grille, Florida, our favorite dish was a very refreshing ceviche at the Black Palm restaurant. When we asked, they told us that it contained mangoes and orange juice. Here is a recipe inspired by that dish. Very low in fat, carbs and calories and high in protein. A great summer course that pairs well with grilled corn on the cub. When last on vacation at Pass-A-Grille, Florida, our favorite dish was a very refreshing ceviche at the Black Palm restaurant. When we asked, they told us that it contained mangoes and orange juice. Here is a recipe inspired by that dish. Very low in fat, carbs and calories and high in protein. A great summer course that pairs well with grilled corn on the cub.
Number of Servings: 4

Ingredients



    1/2 lb of raw Shrimp (51-60) lb, defrosted, peeled and de-veined
    1/2 lb of raw Bay Scallops
    1 Mango (semi-ripe)
    2 TBS of fresh Cilantro finely chopped
    1 tsp of Lime Juice
    * Orange Juice, 0.5 cup (remove)

SparkPeople Sponsored Video


Directions

Soak shrimp and scallops on cold water for 10 minutes. This helps remove any brine that is on the shellfish and reduces the sodium content.

Peel, cut and cube the mango. Get the cubes as small as you can (about 1/4 inch) . Add the mango to a medium bowl with a cover.

Add 1/2 cup of water in a pot and get to a boil. Add the shrimp and scallops and steam until the shrimp turn pink and the scallops have set (about 3 minutes).

Cut each scallop into 4 pieces and each shrimp into 3-4 pieces. Add them to the bowl with the Mango. Mix well with a fork.

Add the cilantro; mix well.

Add the orange juice and the lime juice. Shake the bowl so the juice covers the mix. The mix should not be "swimming" in juice, but just all covered.

Refrigerate for 5 hours.

Makes 4 half-cup servings. A great protein appetizer or part of a main meal supplemented with vegetables of your choice. Corn on the cob works great as a pairing. If you are a wine lover, enjoy it with a glass of dry Sauvignon blanc.

Number of Servings: 4

Recipe submitted by SparkPeople user E_JUST_E.






Great Stories from around the Web


Rate This Recipe