Scallop and Snapper Ceviche

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READY IN: 1hr 10mins
SERVES: 1
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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