1 lb. sea scallops cut into ½ inch cubes
2/3 cup fresh lime juice
1 large ripe but firm mango peeled and chopped
1 cup chopped green tomatoes (tomatillos) or 1 cup firm roma tomatoes chopped
1 cup chopped purple onion
1 to 2 tablespoons green jalapeño chili minced
1 to 2 tablespoons red jalapeno chili minced
1/3 cup fresh cilantro, chopped
2 to 3 cloves fresh minced or pressed garlic
2 teaspoons extra virgin olive oil
¼ teaspoon salt
Pepper to taste
Baked Blue or White Corn Tortilla chips
Arrange chopped scallops in deep glass dish and cover with lime juice. Refrigerate for 4 to 6 hours or overnight turning once. At end of process drain scallops and reserve juice.
Combine remaining ingredients mango through olive oil, add reserved lime juice and scallops and gently mix all ingredients together. Cover and refrigerate until ready to serve. Before serving adjust seasonings if necessary (Can be prepared 1 day in advance).
Serve Seviche with baked blue or white corn tortilla chips
Yield 6 ½ cup servings each at approximately 120 calories; 1.6 grams total fat; 0.2 gram saturated fat; 25 milligrams cholesterol; 14 grams carbohydrate; 1.8 grams dietary fiber; 13.7 gram protein; 214 milligrams sodium.
Cooks Note: To speed up the cooking process blanch whole scallops in boiling water for 45 seconds then plunge scallops into ice water, drain and chop. Add all ingredients together and refrigerate for 2 hours before serving.
High fat version compares at 153 calories and 5.4 grams total fat. Regular tortilla chips contain anywhere from 7 to 12 grams fat per serving of approximate 15 chips.
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