Grilled scallop citrus ceviche

Grilled scallop citrus ceviche is a Latin American recipe that serves 4. One serving contains 155 calories, 14g of protein, and 6g of fat. For $2.17 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 68 people have tried and liked this recipe. It works well as a side dish. It will be a hit at your The Fourth Of July event. This recipe from Running to the Kitchen requires red onion, orange, extra virgin olive oil, and grapefruit. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Overall, this recipe earns a solid spoonacular score of 48%. If you like this recipe, take a look at these similar recipes: Scallop Ceviche with Candied Citrus, Grilled Scallop "Ceviche", and Grilled Miso-Citrus Scallop Lollipops.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 tablespoons chopped cilantro

½ cup chopped cucumber

1½ tablespoons extra virgin olive oil, divided

¼ cup chopped grapefruit

juice of 1 lime

½ cup chopped orange

¼ cup chopped red onion

salt and pepper

1 pound sea scallops, rinsed and pat dry

1 tablespoon Nakano Citrus Seasoned Rice Vinegar

½ cup chopped tomatillo

Equipment:

grill pan

grill

bowl

Cooking instruction summary:

Preheat grill or grill pan to medium-high.Drizzle 1 tablespoon of the olive oil on the scallops and season with salt & pepper.Grill on each side for about 1 minute until you see grill marks. They don't need to be cooked through as they'll "cook" more in the ceviche mixture later.Remove from grill and set aside.Combine the remaining ingredients in a large bowl.Chop the scallops and toss together in the bowl until combined.Cover and refrigerate for 1 hour.Serve cold.

 

Step by step:


1. Preheat grill or grill pan to medium-high.

2. Drizzle 1 tablespoon of the olive oil on the scallops and season with salt & pepper.Grill on each side for about 1 minute until you see grill marks. They don't need to be cooked through as they'll "cook" more in the ceviche mixture later.

3. Remove from grill and set aside.

4. Combine the remaining ingredients in a large bowl.Chop the scallops and toss together in the bowl until combined.Cover and refrigerate for 1 hour.

5. Serve cold.


Nutrition Information:

Quickview
155k Calories
14g Protein
6g Total Fat
10g Carbs
7% Health Score
Limit These
Calories
155k
8%

Fat
6g
9%

  Saturated Fat
0.91g
6%

Carbohydrates
10g
4%

  Sugar
4g
5%

Cholesterol
27mg
9%

Sodium
639mg
28%

Get Enough Of These
Protein
14g
29%

Phosphorus
398mg
40%

Vitamin B12
1µg
27%

Vitamin C
21mg
27%

Selenium
14µg
21%

Potassium
384mg
11%

Magnesium
35mg
9%

Folate
33µg
8%

Zinc
1mg
8%

Vitamin B6
0.14mg
7%

Vitamin K
6µg
6%

Vitamin B3
1mg
6%

Vitamin E
0.9mg
6%

Fiber
1g
6%

Vitamin A
267IU
5%

Vitamin B5
0.43mg
4%

Manganese
0.08mg
4%

Iron
0.67mg
4%

Copper
0.07mg
4%

Vitamin B1
0.05mg
4%

Calcium
26mg
3%

Vitamin B2
0.04mg
3%

covered percent of daily need
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Death row inmates in Texas don't get to pick their last meal.

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