This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Beware of cross-contamination from breaded or seasoned items at fish counter. Serve with gluten-free corn tortillas.
"And remember, the last and most important ingredient is to share it with someone you love. I think it always improves the flavor of the dish."
- Penelope Cruz, in the movie "Woman On Top"
This is a variation of my other Seviche recipe to show how many different flavors can go into this simple, healthy and lovely dish. It can be sweet or spicy and you can use any fish that you like. Don't limit yourself to shrimp and scallops - use calamari, mussels or a firm white fish like grouper. Corn works great as a garnish in place of red onions or tomatoes.
I usually cut the fish into smaller pieces - about a half an inch at the largest - and they should be nearly uniform in size so that they “cook” at the same rate.
Because of the acids used in seviche it is best to use a non-reactive container to mix and store this recipe. Glass or stainless steel are best. I avoid using ceramic because older glazed pottery can contain lead.
The acid will react with the lead in some glazes but also with bowls made from aluminum, copper and plastic.
Servings: 4 | Serving size: 4 ounces seviche
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
This should be served between 24 and 48 hours of making.
Serve with Low Fat Corn or Flour Tortillas.
Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Cucumbers & Dill in Sour Cream or Cole Slaw or Cucumbers in Yogurt with Mint
|1/2 lb||large shrimp (peeled and deveined)|
|1/2 lb||sea scallops|
|1 Tbsp||olive oil|
|1/2 cup||lime juice (2 limes)|
|1 Tbsp||maple syrup|
|1 medium||chipotle pepper in adobo sauce|
|fresh ground black pepper|
After the shrimp is peeled and deveined, slice it in half lengthwise along the groove where the vein was removed. Place in a glass or stainless container that can be sealed. Add the scallops to the container.
Add the minced shallot, olive oil, lime juice, salt, maple syrup, minced chipotle and tomato. Fold together gently.
Refrigerate at least 24 hours before eating. Add pepper to taste and if you like, use some fresh cilantro or chives as garnish.
Serving size: 4 ounces seviche
Amount Per Serving
|Calories 199||Calories from Fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 16g||5%|
|Dietary Fiber 2g||9%|
|Vitamin A 30%||Vitamin C 31%|
|Calcium 7%||Iron 17%|
|Vitamin K 3 mcg||Potassium 739 mg|
|Magnesium 73 mg|