Scallop Ceviche En Brochette
Updated April 5, 2023
- Total Time
- 15 minutes, plus 6 hours' refrigeration
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- Comments
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Ingredients
1 cup lime juice
1 cup lemon juice
½ teaspoon salt
1 teaspoon fresh ground pepper
1 clove garlic, peeled and minced
1 small red onion, peeled and minced
1 small jalapeno chili pepper, seeded, deveined and minced
1 cup minced parsley
32 medium-size sea scallops
1 red bell pepper, seeded, deveined and cut into ½-inch dice
1 yellow bell pepper, seeded, deveined and cut into ½-inch dice
Nutritional analysis per serving (4 servings)
24 grams carbs; 48 milligrams cholesterol; 203 calories; 2 grams fat; 3 grams fiber; 1010 milligrams sodium; 26 grams protein; 5 grams sugar
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
In a glass or ceramic bowl, combine the lime juice, lemon juice, salt, pepper, garlic, red onion, jalapeno and ½ cup parsley. Add the scallops. Cover with plastic wrap and refrigerate for at least 6 hours, turning once.
- Step 2
Remove the scallops from the marinade. Alternate pieces of red and yellow peppers with 4 scallops on each of the 8 skewers. Arrange on a platter and sprinkle with the reserved parsley. This can be made up to 24 hours before serving.
Private Notes
Comments
Should the scallops be sliced? These are sea scallops right?