Aguachile Scallops
Meal: 162 cal Protein: 25 g Carbs: 15 g Fat: 1 g
This is a beautifully light dish served on its own or as part of a larger dinner. It’s high protein, low carb, and very low fat. The calories in this dish are all in the Tortilla chips it is served with.
We recommend the baked beet chips as a wonderful accompaniment. Or served this as a main dish on a tostada.
Aguachile Scallops
Aguachile Scallops
Serving size 4 oz 162 cal Protein: 25 g Carbs: 15 g Fat: 1 gIngredients
- 1 lb Scallops
- 1 Cucumbers , peeled and sliced
- 2 Shallots , thinly sliced
- 1 Jalapeno sliced into rings (remove seeds and veins if too spicy)
- 1 Limes , juiced
- Sea Salt & Pepper
- 1 Jalapeno , cut open, stem/seeds/veins removed
- 1 Cubanelle or another Jalapeno, cut open, stem/seeds/veins removed
- 2 cloves Garlic , chopped
- 1 Cilantro , stems removed
- 7 Limes , juiced
- Seafood
Directions
- Take each scallop, turn it on its side, and slice it into 2-4 thinner slices
- Cover with lime juice, salt & pepper and set aside.
- On a rimmed platter or shallow bowl; layer cucumbers first, shallots, a couple of jalapeno slices, and finally, the scallops and/or cauliflower and set aside.
- Place the peppers, garlic, cilantro, lime juice, salt & pepper in a blender.
- Blend well and pour over the platter covering all the vegetables and scallops.
- Cover with plastic and let rest for at least 30 minutes and up to 4 hours.
HINT
- To see other recipes that go with this one, check out: AGUACHILE with BEET CHIPS
