https://www.recipefuel.com

Home
Mexican
Scallop And Cara Cara Orange Ceviche

Start Reading Mode

min

0 0

Share
1 Views
Like 0

Ingredients

Adjust Servings:

	12 large sea scallops, in their shells cleaned and shucked, shells reserved
	2 medium cara cara oranges, chilled
	1/2 small shallot, cut into very thin slices
	1 serrano pepper, halved lengthwise and cut into very thin slices
	1/4 cup fresh lime juice, chilled
	1/2 teaspoon kosher salt
	torn mint leaf, flakey sea salt and extra virgin olive oil (for serving)

Nutritional information

33.5

Calories

1 g

Calories From Fat

0.2 g

Total Fat

0 g

Saturated Fat

5.4 mg

Cholesterol

233.8 mg

Sodium

5.4 g

Carbs

0.8 g

Dietary Fiber

3.2 g

Sugars

3.1 g

Protein

64g

Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Scallop And Cara Cara Orange Ceviche

Name: Scallop And Cara Cara Orange Ceviche
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: : 12; : 2; : 1/2; : 1; : 1/4; : 1/2

Features:

Cuisine:

Mexican

how do I save a recipe, when I click on SAVE it never comes up?

40 min
Serves 8
Easy

Ingredients

Directions

Scallop and Cara Cara Orange Ceviche, A refreshingly tasty dish with a little bit of spice, this recipe makes for a great cold appetizer for a warm day , how do I save a recipe, when I click on SAVE it never comes up?

Discover ground-breaking new supplements! SHOP & SAVE

Steps

1 Done	Scrub and Thoroughly Clean Shells or Wash in Dishwasher; Chill Until Ready to Serve.
2 Done	Cut, Peel and Pith from Oranges So That No White Pith Remains; Cut Between Membranes to Release Segments. Squeeze Juice from Membranes Into a Medium Bowl and Add Shallot, Serrano, Lime Juice and Salt, Stir to Combine.
3 Done	Slice Scallops Crosswise Into 1/4 Pieces and Toss in Orange Mixture. Divide Ceviche Into Chilled Shells Over Crushed Ice. Top With Mint Leaves, Flakey Sea Salt and a Drizzle of Extra Virgin Olive Oil.