Seviche
Published February 28, 1981
- Total Time
- 20 minutes, plus overnight marination
- Rating
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Ingredients
1 ½ pounds sea scallops
¾ cup Spanish onion, finely chopped
2 ½ teaspoons salt, or 1 tablespoon herbed salt
2 large cloves garlic, mashed
1 cup fresh lemon juice
1 cup scallions, thinly sliced
¾ pound tomatoes, peeled and chopped
1 to 2 hot peppers, finely chopped, with seeds removed (optional)
6 to 7 tablespoons light vegetable or olive oil
Salt to taste
Boston or red-lettuce leaves
Nutritional analysis per serving (6 to 8 servings)
10 grams carbs; 20 milligrams cholesterol; 185 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 1 gram fiber; 481 milligrams sodium; 11 grams protein; 3 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
Rinse the scallops and cut them into large, bite-size pieces. Add the onions, garlic and salt, and enough lemon juice to cover the mixture. Cover and let the mixture marinate at least two hours, preferably overnight.
- Step 2
Prepare the scallions, tomatoes and hot peppers, but keep the hot peppers separate from the others.
- Step 3
Put the scallops in a strainer to drain off all excess lemon juice. Add all remaining vegetables, except the hot peppers. Add oil; you may use some olive oil, but too much will be too strong a flavor for the delicate scallops. Mix well, but gently with the hands. Taste for salt; add more if necessary.
- Step 4
If you are using them, add hot peppers to taste, remembering that there are many varieties of strength.
- Step 5
Serve on lettuce leaves.
Private Notes