Scallop and Snapper Ceviche

Scallop and snapper ceviche

• Ready In: 1 hr 10 mins
• Serves: 1
• Yields: 1 cup

Ingredients

• 4  ounces sea scallops, thinly sliced
• 4  ounces red snapper fillets, skinned & diced
• 1⁄2 cup fresh lime juice
• 1  large tomatoes, diced
• 1⁄2 medium avocado, pitted, peeled & diced
• 1  small red onion, minced
• 2  tablespoons fresh cilantro, chopped
• 2  tablespoons fresh lime juice
• 3  dashes  hot pepper sauce
•  salt
•  ground pepper
•  shredded iceberg lettuce

Directions

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.