Serve the ceviche on a small bed of baby arugula as an appetizer, or in a bowl with tortilla or plantain chips for a light family-style dinner for 4.

Jennifer Trainer Thompson
Also appeared in: Health, June, 2016

Gallery

Keller + Keller Photography

Recipe Summary

active:
15 mins
total:
45 mins
Yield:
Serves 8 as an appetizer
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine scallion greens, garlic, cilantro, bell peppers, jalapeño, 1/4 teaspoon salt, ginger, lime juice and oil in a large bowl. Add scallops; toss gently. Cover with plastic wrap and refrigerate, stirring occasionally, for 30 minutes to 3 hours. Season with salt and pepper and serve.

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Source

Adapted from Fresh Fish. Copyright © Jennifer Trainer Thompson. Used with permission from Storey Publishing.

Nutrition Facts

63 calories; fat 2g; saturated fatg; cholesterol 14mg; fiberg; protein 7g; carbohydrates 4g; sodium 293mg; ironmg; calcium 8mg.