High-protein, low-calorie, and totally gourmet. And it's all raw too! What more could you possibly ask for? Peruvians normally eat this with popcorn and beer.

Ingredients

1 1/2	pounds scallops
1/2	cup lime juice
1/2	cup lemon juice
2	tbsp coconut milk
1/4	cup pineapple juice
1/4	cup orange juice
1	tbsp soy sauce
1	tsp chili sauce, optional
1/2	red bell pepper, julienned
1	large carrot, julienned
1/2	large cucumber, seeded and julienned
1	tbsp ginger, slivered
1	sprinkle salt
1	sprinkle pepper, optional

Directions

1. Mix all liquid ingredients together until well blended.
   
   
2. Put the scallops into the liquid mixture and leave to marinate for at least 1 hour (up to 8 hours) in the refrigerator.
   
   
3. Put all the julienned vegetables in a separate bowl. Sprinkle on salt and pepper, tossing with a spoon to get all the veggies properly covered.
   
   
4. When ready to serve, arrange 1/4 of the vegetables in a bowl, and then place 1/4 of the scallop mixture on top.
   
   
5. Garnish with any or all of the following: fresh cilantro leaves, blood orange pieces, fresh parsley leaves
   
   

Categories

Citrus, Seafood, Vegetables, Appetizers, Salads, Side Dish, Central/South American, Mexican, Advance, Marinade, No Cook, Gluten-Free, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in manganese High in magnesium High in phosphorus High in potassium Very high in selenium Very high in vitamin A High in vitamin B12 Very high in vitamin C

Bad points High in sodium