Triple Citrus-Scallop Ceviche
- Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Coarsely chop scallops and place in a large nonmetallic bowl. Pour lime juice over scallops; toss to combine. Cover and chill for 1 hour.
- In a small bowl whisk together clam juice and chipotle peppers.
- Drain scallops, discarding liquid. Stir chipotle mixture into scallops. Add poblano pepper, sweet pepper, orange, grapefruit, lime, red onion, and cilantro. Toss to coat.
- Serve immediately with tortilla chips for dipping.
From the Test Kitchen
Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.
Nutrition Facts (Triple Citrus-Scallop Ceviche)
- Per serving:
- 77 kcal ,
- 2 g fat
- (0 g sat. fat ,
- 9 mg chol. ,
- 136 mg sodium ,
- 10 g carb. ,
- 1 g fiber ,
- 6 g pro.