Scallop and Snapper Ceviche

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READY IN: 1hr 10mins
Recipe by Wendy H.

Scallop and snapper ceviche

Ingredients Nutrition


  1. Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.
  2. Cover and refrigerate until the fish becomes opaque, about 1 hour.
  3. Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper
  4. Serve immediately, cold, on a bed of shredded iceberg lettuce.
  5. NOTE: Ask for sushi-grade fish at your market.
  6. Weight Watchers 5 points.

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