Scallop Ceviche
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.
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🍽️ 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.
Nutrition breakdown
| Calories | 150 kcal |
| Protein | 20 g |
| Carbs | 8 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 450 mg |
| Vitamin C | 15 mg |
| Vitamin B12 | 12 mcg |
| Selenium | 40 mcg |
| Zinc | 3 mg |
| Potassium | 400 mg |
| Magnesium | 35 mg |
| Phosphorus | 250 mg |
| Omega-3 (EPA+DHA) | 0.5 g |
Per 1 cup (240 g) · estimated, varies by recipe
💡 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.
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AI estimate may be inaccurate · Terms