Monday, April 20, 2009

Scallop Ceviche

  • 1 Lb Small Scallops
  • Juice of 6-7 Limes, or enough to cover scallops
  • 1 Red Bell Pepper, chopped
  • 1 Small Red Onion, chopped
  • Jalapeño Pepper, to taste (I used ¼ of one, seeded and diced)
  • Small Handful of Fresh Cilantro, chopped
  • 1 Tbsp Olive Oil
  • ½ Tsp Sea Salt
  • Ground Black Pepper, to taste
  • 2 Tbsp Tequila
In a medium bowl, combine scallops and lime juice. Cover and refrigerate for 4 hours or overnight. When finished, drain off most of the lime juice (you’ll instinctively know how much to leave in the bowl, but only a little) and stir in bell pepper, onion, and cilantro. In a small bowl, combine olive oil, sea salt, black pepper and tequila. Pour over scallop mixture, mix well, and refrigerate for at least another hour. Serve.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.