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Recipe

Scallop and Mango Ceviche

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The quick and easy ceviche uses scallops and sweet mango. The flavor is further enhanced with the addition of jicama, tomatoes, cilantro and serrano chile. This appetizer is ready in 2 hours but will hold for 10 hours making it perfect for the next time you entertain.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8 servings, 3/4 cup each
This Recipe is: Low Sodium Low Fat Dairy-free

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

COMBINE scallops, lime juice, mango, jicama, tomatoes, cilantro, onion, serrano chile, bouillon and red pepper flakes in a large glass (or non-reactive) mixing bowl. Using a large spoon, fold ingredients to combine thoroughly. Cover with plastic wrap.

REFRIGERATE for 2 to 10 hours. The ceviche will be “cooked” by 2 hours but will hold for 10 hours.

SERVE with tortilla chips, if desired.

Cook’s Tip: Serve ceviche with a small dollop of Avocado Crema! Combine flesh from half of a large avocado, ½ cup low fat sour cream, 2 tablespoons NESTLÉ CARNATION Evaporated Lowfat 2% Milk, 2 tablespoons chopped fresh cilantro and 2 teaspoons fresh lime juice in a food processor; cover and process until smooth. Season with salt.

Nutrition Facts

Amount Per Serving
Servings: 8 servings, 3/4 cup each
Calories 90
Calories from Fat 5
%Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Cholesterol 20mg 6%
Sodium 220mg 9%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Sugars 6g
Protein 10g
Vitamin A 15%
Vitamin C 45%
Calcium 2%
Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
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