Mock Ceviche
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- Salt and pepper
- ½pound shrimp, any size
- ½pound sea scallops
- ½pound cleaned squid, cut into rings (tentacles left whole)
- 2tablespoons olive oil
- 1small chili, like Thai or jalapeño, seeded, stemmed and minced
- ½cup chopped red onion
- 1small clove garlic, minced
- 2tablespoons minced red or yellow bell peppers, optional
- ¼cup diced tomato flesh, optional
- ¼cup diced avocado, optional
- ¼cup fresh lime juice
- ½cup cilantro leaves, barely chopped
Nutritional analysis per serving (4 servings)
233 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 28 grams protein; 570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil, and salt it. Add shrimp, reduce heat to medium, and cook about 4 minutes, until pink and firm. Remove and run under cold water. Peel and set aside. Cook scallops and squid together in same water for 2 minutes, or until scallops are firm and not quite cooked through and squid is fairly tender. Remove and run under cold water, then combine with shrimp.
- Step 2
Toss seafood with olive oil and, if you like, cover and refrigerate until ready to serve (up to 24 hours). Toss with remaining ingredients except cilantro, then taste, and adjust seasoning. Stir in most of cilantro, then garnish with remainder.
Private Notes