This recipe combines trendy "Poke" (a raw fish salad served in a bowl) with classic "Ceviche" (raw fish or shellfish marinated in lime juice).
1 cup | quinoa | 160 g | |
16 | scallops, medium size, fresh, cut into 1 cm cubes | 400 g | |
1/2 | red onions, finely chopped | 80 g | |
12 | mini-tomatoes (cherry, miniature or grape), halved | 3/4 cup | |
1/4 cup | lime juice, freshly squeezed | 2 limes | |
1/2 | dried chili peppers, minced | 0.2 g | |
200 g | edamame/soybeans, shelled | 1 1/4 cup | |
4 | carrots | 400 g | |
1 | avocados | 170 g | |
1 cup | red cabbage | 80 g | |
4 | green onions/scallions | ||
2 cups | baby arugula | 40 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
2 tsp | Dijon mustard | 10 g | |
4 tsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
4 tbsp | fresh cilantro | 8 g |
Only the freshest scallops should be used for this dish.
If eating raw shellfish makes you nervous, you may first simmer the scallops in boiling water until they are firm and not quite cooked through, about 2 min. Remove them using a slotted spoon, then run under cold water to chill. Toss with olive oil, cover and refrigerate until ready to marinate.
per 1 serving (510 g)
Amount % Daily Value |
Calories 520 |
Fat 26 g 40 % |
Saturated
3.4 g
17 % |
Cholesterol 30 mg |
Sodium 280 mg 12 % |
Carbohydrate 47 g 16 % |
Fibre 10 g 40 % |
Sugars 7 g |
Net Carbs 37 g |
Protein 30 g |
Vitamin A 131 % |
Vitamin C 74 % |
Calcium 17 % |
Iron 40 % |
Food Group | Exchanges |
---|---|
Starches | 1 ½ |
Fruits | 0 |
Vegetables | 2 ½ |
Meat and Alternatives | 2 |
Fats | 4 |