Scallop Ceviche



  • 1 pound frozen bay scallops, defrosted and quartered
  • 1 cup cherry tomatoes (about 12 whole), roughly chopped
  • 2 green or red serrano chile peppers, seeded and minced (about 1/2 teaspoon)
  • 3/4 cup chopped fresh cilantro
  • 1 cup finely diced red onion (1/2 medium red onion)
  • 1 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh lime juice
  • 3 tablespoons finely shredded unsweetened coconut
  • Salt, to taste
  • Garnish: fresh cilantro


Combine scallops, cherry tomatoes, serrano chile peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt, in a nonreactive (stainless steel or glass) bowl. Mix well; cover and refrigerate for at least 2 hours or up to 16 hours. Spoon the ceviche into 6 small (4-ounce) glasses, and garnish with fresh cilantro. Serve immediately.

  • Yield:

Nutritional Information

Calories per serving: 125
Fat per serving: 2g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 14g
Carbohydrate per serving: 13g
Fiber per serving: 2g
Cholesterol per serving: 25mg
Iron per serving: 1mg
Sodium per serving: 127mg
Calcium per serving: 37mg

This Recipe Is

Anna Getty's Easy Green Organic (Chronicle Books)