Don't rush the marinating time required for this ceviche since that's when the scallops will pick up their tangy flavor and appealing juiciness. Serve as the main course for a light lunch or supper, if you like.
1 pound sea scallops, trimmed and sliced into 1/3 -inch-thick rounds
1 small red onion, thinly sliced
1/2 cup lime juice (3 to 4 limes)
1/2 cup orange juice (1 to 2 oranges)
1 tablespoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 ripe mango, peeled and diced
1/2 cup diced avocado
Romaine leaves and orange, lime or star fruit slices, (optional)
In a shallow dish, combine shallots, onion, lime juice, orange juice, chives, salt and pepper. Combine well and refrigerate at least 2 hours and no more than 3 hours, stirring occasionally. Before serving, add mango and avocado. If desired, serve on single romaine leaves garnished with fruit slices.
Per Serving:190 calories (35 from fat), 4g total fat, 0.5g saturated fat, 35mg cholesterol, 470mg sodium, 20g carbohydrates, (3 g dietary fiber, 10g sugar), 20g protein.
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