Directions:
- Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
- Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.16 Kcal (1039 kJ) | ||
| Calories from fat | 131.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.6g | 22% | |
|---|---|---|---|
| Cholesterol | 40.58mg | 14% | |
| Sodium | 1081.86mg | 45% | |
| Potassium | 413.22mg | 9% | |
| Total Carbs | 20.17g | 7% | |
| Sugars | 6.16g | 25% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 10.12g | 20% | |
| Vitamin C | 55mg | 92% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 11.1mg | 61% | |
| Calcium | 32.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.34 Kcal (466 kJ) | ||
| Calories from fat | 58.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.55g | 22% | |
|---|---|---|---|
| Cholesterol | 18.21mg | 14% | |
| Sodium | 485.4mg | 45% | |
| Potassium | 185.4mg | 9% | |
| Total Carbs | 9.05g | 7% | |
| Sugars | 2.76g | 25% | |
| Dietary Fiber | 0.93g | 8% | |
| Protein | 4.54g | 20% | |
| Vitamin C | 24.7mg | 92% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 5mg | 61% | |
| Calcium | 14.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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