LIME AND CHIPOTLE SCALLOP SEVICHE - CEVICHE
This recipe is from "Sunsets" Low Fat Mexican Cookbook. Wonderful recipe, You can serve this as an appetizer, first course or as part of your main meal.
Provided by Bergy
Categories Fruit
Time 2h6m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and drain scallops, if they are large cut in half crosswise so they are approximately 1/2-inch thick.
- In a fry pan combine oil, shallots and chilies, cook until the shallots are soft, stirring about 3 minutes.
- Stir in the lime juice, vinegar, and water.
- Bring to a boil over high heat.
- Add scallops, arranging them in a single layer.
- Reduce heat cover and simmer until the scallops are just opaque about 2 minutes.
- Transfer scallops to a bowl.
- Boil the liquid over high heat until reduced to 1 cup approximately.
- Pour over the scallops, cover and refrigerate until cool at least 1 1/2 hrs or up to 8 hours.
- Meanwhile fix the Jicama (cut into matchsticks).
- Gently mix the Jicama with the Scallops and spoon into 4- 6 soup bowls.
- Garnish with cilantro and lime wedges.
Nutrition Facts : Calories 159.4, Fat 2.1, SaturatedFat 0.3, Cholesterol 37.5, Sodium 190.2, Carbohydrate 13.7, Fiber 3, Sugar 1.6, Protein 20.1
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