Ingredients
-
1 pound bay scallops
-
8 limes, juiced
-
2 stalks celery, sliced
-
2 tomatoes, diced
-
½ green bell pepper, minced
-
5 green onions, minced
-
½ cup chopped fresh parsley
-
⅛ cup chopped fresh cilantro
-
1 ½ tablespoons olive oil
-
freshly ground black pepper to taste
Directions
-
Rinse scallops and place in a medium bowl. Pour lime juice over scallops; scallops should be completely immersed in lime juice. Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
-
Discard 1/2 of the lime juice from the bowl. Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
Recipe Tip
You can substitute many types of seafood for the scallops such as halibut, red snapper, flounder, or swordfish.
Editor's Note:
Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.
Nutrition Facts (per serving)
211 | Calories |
7g | Fat |
22g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 211 | |
% Daily Value * | |
Total Fat 7g | 8% |
Saturated Fat 1g | 5% |
Cholesterol 38mg | 13% |
Sodium 213mg | 9% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 6g | 21% |
Total Sugars 5g | |
Protein 21g | 43% |
Vitamin C 77mg | 85% |
Calcium 112mg | 9% |
Iron 2mg | 12% |
Potassium 827mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.