Seviche Of Scallops Recipe
Ingredients
| Filet sole | 2 Pound | |
| Bay scallops | 1⁄2 Pound | |
| Lemon juice | 1⁄2 Cup (8 tbs) | |
| Lime juice | 1⁄2 Cup (8 tbs) | |
| Quartered thin red onion slices | 1 Cup (16 tbs) | |
| Thin green pepper strips | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Hot pepper sauce | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1727 Calories from Fat 605
% Daily Value*
Total Fat 67 g103.5%
Saturated Fat 25.9 g129.7%
Trans Fat 0 g
Cholesterol 632.2 mg210.7%
Sodium 5333.2 mg222.2%
Total Carbohydrates 105 g35.1%
Dietary Fiber 10.8 g43.3%
Sugars 50.7 g
Protein 171 g341.6%
Vitamin A 5.8% Vitamin C 151.5%
Calcium 51.6% Iron 38.5%
*Based on a 2000 Calorie diet
Directions
Place in a large glass or chinabowl and add 1/2 lb. bay scallops, 1/2 cup each lemon juice and lime juice.
Toss well.
Add 1 cup each quartered thin red onion slices and thin green pepper strips, 1 teaspoon salt and 1/4 teaspoon each pepper and hot pepper sauce.
Toss to mix well.
Cover and refrigerate at least 8 hours, or overnight.
Stir gently three or four times.
To serve, spoon into individual glass dishes or scallop shells.
Sprinkle with parsley.
Chef
