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Nutrition Facts
Serving Size 250 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 810 mg 34%
Total Carbohydrate 55 g 18%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 14 g
Vitamin A 6% Iron 10%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Scallop Ceviche with Fresh Plums
Prep Time
2 hours
Cook Time
N/A
Total Time
2 hours
Serves
4  People

Ingredients

Recipe makes 4 Servings

3/4 Lb large sea scallops
1/2 cup(s) fresh lime juice, about 10 limes
4 medium plums, diced, choose a sweet seasonal plums such as plumcots or emerald beauty
1/4 cup(s) green onions, finely chopped
1/4 cup(s) cilantro, leaves only, finely chopped
2 Tbsp gari (sushi ginger), finely diced
1 Tsp serrano pepper, very finely chopped
1 Tsp mirin, Japanese sweet cooking wine
2 Tsp low salt soy sauce
7 Oz H-E-B Anciant Grain Rice Crackers
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Instructions

1
Cut each scallop into quarters. place in a glass, ceramic, or other non-metallic bowl and cover with lime juice.
2
Stir gently and allow marinate for 2 hours in the refrigerator.
3
Just before serving mix plums, green onions, cilantro, gari and serrano together, drizzle with mirin and soy sauce.
4
Drain scallops from lime juice and stir gently through plum mixture. Adjust seasoning with salt and pepper as desired.
5
Serve immediately with rice crackers.

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