shrimp and scallop ceviche a la Pass-A-Grille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb of raw Shrimp (51-60) lb, defrosted, peeled and de-veined1/2 lb of raw Bay Scallops1 Mango (semi-ripe)2 TBS of fresh Cilantro finely chopped1 tsp of Lime Juice * Orange Juice, 0.5 cup (remove)
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.
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.
Nutritional Info 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
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