CHEF JEFF — ONE BYTE AT A TIME: Baby Scallops Ceviche

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For a simple and tasty side dish, try some citrus-marinated seafood.

Baby Scallops Ceviche

1 pound, 5 ounces cleaned bay scallops

¾ cup lime juice

1/3 cup minced red onion

1/3 cup seeded and diced tomato

½ cup peeled, seeded and diced cucumber

1 seeded and diced jalapeno, or to taste

Scant 1 cup diced cilantro, from about 1 bunch

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

In medium bowl, marinate scallops in lime juice for 30 minutes, covered and refrigerated. Toss every 10 minutes. Strain and save lime juice. Stir in onion, tomato, cucumber, jalapeno and cilantro. Stir in olive oil. Season with salt and pepper. Add add back lime juice to taste. Serve.

Yield: Serves 4.

Approximate nutritional analysis per serving: 238 calories, 26 grams protein, 8 grams carbohydrates, 1 gram fiber, 11 grams fat, 49 milligrams cholesterol, 244 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, baby scallops ceviche, features, food, recipes, scallops, ceviche