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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Shrimp and Scallop Ceviche

Source: dLife

Shrimp and scallops mixed with sweet coconut dressing.

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	116.5

Total Carbs	3.1 g

Dietary Fiber	0.5 g

Sugars	0.5 g

Total Fat	5.8 g

Saturated Fat	4.4 g

Unsaturated Fat	0.4 g

Potassium	130.8 mg

Protein	13.3 g

Sodium	334.4 mg

Dietary Exchanges 5.8 Fat, 0.1 Vegetables, 0.1 Fruits, 0.0 Starch, 1.9 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb raw medium shrimp 1.0
1 lb small scallops 1.0
1 cup canned coconut milk 0.5
0 1/2 cup fresh lime juice 0.25
0 1/4 cup chopped red bell peppers 0.25
0 1/4 cup serrano peppers, chopped 3.0
3 tbsp fresh cilantro 2.0
2 tbsp fresh ginger root 1.0
1 tsp salt

Directions

Wash shrimp and scallops.
Boil a large pot of water over high heat. Cook shrimp in simmering water, over medium heat, 1 to 2 minutes, shrimp should be opaque but still moist looking in the middle.
Add scallops to the water and cook 1 to 2 minutes until opaque but still moist in the middle.
Take shrimp and scallops out of water and immerse in an ice bath and let stand until cooled.
Strain shrimp and scallops and slice shrimp into thirds.
Whisk coconut milk, lime juice, bell pepper, chilies, cilantro, ginger, and salt.
Toss mixture with shrimp and scallops. Wrap with plastic wrap and refrigerate at least 6 hours or up to 1 day.