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FedsGetFit Virtual Cookbook

 
Picture of Scallop Ceviche Salad

Scallop Ceviche Salad

Servings: 4
Kara Markley
Department of Labor
Philadelphia
Ingredients
  • 1 pound raw bay scallops
  • 4-6 limes.
  • 4 serrano peppers, chopped
  • 6 scallions, chopped
  • 1/4 cup cider vinegar
  • 1 tsp oregano
  • 2 med. Tomatoes, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, chopped (optional)
  • 6-8 oz. mixed greens
Directions:
Boil the scallops for 1 quick minute (for "real" ceviche, scallops are completely raw, but I don't recommend this unless you know exactly how fresh they are). Whisk together the juice from the limes, vinegar, and oregano and marinate the scallops, peppers, and scallions 4 hours or more. Right before you are ready to serve, add in tomatoes, cilantro, and avocado (optional). Serve over a bed of mixed greens. (No additional dressing necessary!)
Healthy:
This recipe is extraordinarily healthy for many reasons. Low in fat and sodium (no added salt). Low in carbs and high in fiber and essential nutrients.
Story:
Ceviche can be made with almost any combination of seafood, vegetables, and other ingredients. In order to turn it into a meal, I added the mixed greens. For this recipe I chose a combination of some of my most favorite foods, and what do you know - it is satisfying, refreshing, and incredibly healthy to boot! The marinade is tangy, slightly spicy, zesty, and flavorful enough to serve as both a marinade for the ceviche AND dressing for the salad, so that no additional salad dressing is needed.