Snack
Scallop ceviche with lime
Scallops are the one shellfish sweet enough to eat raw without anything done to them, and the lime firms them in fifteen minutes rather than cooking them in the usual sense.
2gnet carbs
9gfat
13gprotein
140kcal
Per serving25 minServes 4
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Ingredients
For the whole dish · serves 4
- Scallops8½ oz
- Avocado4 oz
- Olive oil4 tsp
- Limetwo, juiced
- Red chilehalf, sliced fine
- Shallotone, sliced paper thin
- Cilantroa small handful
- Sea saltflaky, to finish
Method
6 steps · 25 minutes
- Buy them from a good fish counter, ask whether they are day-boat, and use them the same day. This one is not cooked and the rules are different.
- Take the small tough muscle off the side of each scallop, and keep the coral or discard it as you prefer.
- Slice them across into discs about 1/4 inch thick. Whole scallops never firm through and thin slices go opaque and chalky.
- Fifteen minutes in the lime, no more. Left an hour they turn tough and dry in exactly the way overcooked scallops do.
- Drain most of the lime off before dressing, or the salt and oil have nothing to cling to.
- Avocado, chili, shallot and cilantro folded in at the last second, with flaky salt on top.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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