Scallop Ceviche
AI-generated illustration
Scallop Ceviche is a vibrant, no-cook dish where fresh, raw scallops are 'cooked' and flavored by the acidic juice of citrus, typically lime. It's a staple of coastal Latin American cuisine, particularly in Peru, and is mixed with ingredients like red onion, chili peppers, cilantro, and sometimes tomato or avocado. The result is a refreshing, zesty, and tender seafood appetizer or light meal.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate option, with the scallops providing lean protein and essential minerals like magnesium and potassium. A typical serving is relatively low in fat (unless avocado or olive oil is added generously) and generally falls in the range of 150-250 calories per serving.
💡 What's interesting
Culturally, it's a fascinating example of 'denaturing' protein with acid instead of heat, a technique central to many coastal cuisines. Nutritionally, the citrus juice not only flavors the dish but also provides a significant boost of Vitamin C, which can aid in the absorption of iron from the scallops.