Scallop Seviche - 14g Carbs, 1g Fiber
From www.prevention.com
Prep Time: 15 minutes
Chilling Time: At least 1 hour (up to a day)
1/2 lb bay scallops (or sea scallops, cut into 1/4"-thick rounds)
3 Tbsp finely chopped red onion
1 med jalapeño chile pepper, seeds removed, finely chopped (wear
plastic gloves when handling)
Juice from 4 limes
1/2 cup roughly chopped cilantro leaves
1 sm mango, peeled, pitted, and chopped
1. In medium glass bowl, mix scallops, onion, pepper, and lime juice.
Cover and refrigerate at least 1 hour.
2. Remove scallop mixture from refrigerator. Drain juice and discard.
Mix in cilantro and mango. Divide seviche into 4 portions and serve
with Crunchy Corn Relish (recipe below).
Makes 4 Servings
Per Serving:
100 Calories, 10g Protein, 14g Carbs, 1g Fiber, 0.5g Fat,
0g Sat Fat, 20mg Cholesterol, 240mg Sodium
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Crunchy Corn Relish - 12g Carbs, 1g Fiber
Prep Time: 16 minutes
1 cup fresh corn kernels (about 2 sm ears)
1/2 sm jicama, peeled and finely chopped (about 1 1/4 cup)
2 scallions, sliced
Juice from 1 lime
1. In medium serving bowl, combine corn, jicama, and scallions. Toss
with lime juice and season with salt and pepper to taste. Serve with
Scallop Seviche.
Makes 4 Servings
Per Serving:
50 Calories, 2g Protein, 12g Carbs, 1g Fiber, 0g Fat, 0g Sat Fat,
0mg Cholesterol, 150mg Sodium