Scallop and Snapper Ceviche |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Scallop and snapper ceviche Ingredients:
4 ounces sea scallops, thinly sliced |
4 ounces red snapper fillets, skinned & diced |
1/2 cup fresh lime juice |
1 large tomato, diced |
1/2 medium avocado, pitted, peeled & diced |
1 small red onion, minced |
2 tablespoons fresh cilantro, chopped |
2 tablespoons fresh lime juice |
3 dashes hot pepper sauce |
salt |
ground pepper |
shredded iceberg lettuce |
Directions:
1. Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
2. Cover and refrigerate until the fish becomes opaque, about 1 hour.
3. Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
4. Serve immediately, cold, on a bed of shredded iceberg lettuce.
5. NOTE: Ask for sushi-grade fish at your market.
6. Weight Watchers 5 points.
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