Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Seviche #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/24/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Pound(s) Very fresh scallops
3/4 Cup(s) Freshly squeezed lime juice
about 6 limes
1 3.5-oz green chiles
drained seeded chopped
1 Tomato, diced
4 Tablespoon(s) Virgin olive oil
1/2 Teaspoon(s) Oregano
1/2 Teaspoon(s) Salt
1/2 Cup(s) Fresh cilantro
1 Onion, thinly sliced
Directions:
Slice scallops into 1/2-inch slices. Place in a glass bowl and toss
with the lime juice. Mix in sliced onion. Cover and allow scallops to
marinate, refrigerated, overnight. Toss occasionally. They should turn
opaque. Drain off excess liquid. Stir in chiles, tomato, olive oil and
oregano. Season to taste with salt. Serve garnished with cilantro.
This interesting blend of ingredients obtains its flavor from the
freshly squeezed lime juice. Beverage: Carta Blanca Beer MESON DEL
LAGO E. ONTARIO AVE., CHICAGO TIME DOESN'T INCLUDE MARINATING From
the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 228
Calories From Fat: 91
Total Fat: 10.3g
Cholesterol: 56.7mg
Sodium: 681.3mg
Potassium: 320.8mg
Carbohydrates: 27.1g
Fiber: 1.3g
Sugar: 2.3g
Protein: 9g


Scale this recipe to Servings [?]