Scallop Ceviche

Course : Seafoods
Serves: 1
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1 cup lime cumin vinaigrette
2 tablespoons finely chopped shallot
2 tablespoons finely chopped cilantro
1/2 teaspoon crushed red pepper flakes
3/4 cup tiny scallops coarsely chopped in quarters
1 teaspoon kosher salt -- to taste
1/4 cup small diced tomato -- optional

Preparation / Directions:

In a plastic zip-type bag or glass bowl, mix shallot, cilantro, and pepper flakes into the vinaigrette. Add chopped scallops and marinate, refrigerated, for 15 minutes. Taste and correct seasoning with salt if necessary. Add tomato and continue to marinate for another 15 minutes.


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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