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 = 30What's this? |
Chipotle Seviche - Low Sodium Version
Servings = 4 | Serving size =4 ounces seviche
This recipe can be multiplied by 2, 3, 4.
This should be served between 24 and 48 hours of making.
Not on a low sodium diet? Here's the standard Chipotle Seviche.
Serve with Low Fat Corn or Flour Tortillas.
AND
Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus
| 1/2 lb | large shrimp (peeled and deveined) |
| 1/2 lb | sea scallops |
| 1 large | shallot |
| 1 Tbsp | grapeseed oil |
| 1/2 cup | lime juice (2 limes) |
| 1/8 tsp | salt |
| 1 Tbsp | maple syrup |
| 1 medium | chipotle pepper in adobo sauce |
| 1 large | tomato |
| fresh ground black pepper |
After the shrimp is peeled and deveined slice it in half lengthwise along the groove where the vein was removed. Place in a glass or stainless container that can be sealed. Add the scallops to the container.
Add the minced shallot, grapeseed oil, lime juice, salt, maple syrup, minced chipotle and tomato. Fold together gently.
Refrigerate at least 24 hours before eating. Add pepper to taste and if you like, use some fresh cilantro or chives as garnish.
Nutrition Facts
Serving size: 4 ounces seviche | Servings 4
Calories 199 | Calories from Fat 47
Amount Per Serving (% Daily Value)
Total Fat 5g (8%) | Saturated Fat 1g (3%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 104 mg (35 %) | Sodium 467 mg (23 %)
Total Carbohydrates 16g (5%) | Sugars 7g
Dietary Fiber 2g (9%) | Protein 23g
Vitamin A 30% | Vitamin C 31 % | Calcium 7% | Iron 17%
Vitamin K 3 mcg | Potassium 739 mg | Magnesium 73 mg
"And remember, the last and most important ingredient is to share it with someone you love. I think it always improves the flavor of the dish."
- Penelope Cruz, in the movie "Woman On Top"
The refrigerator light goes on...
This is a variation of my other Seviche recipe to show how many different flavors can go into this simple, healthy and lovely dish. It can be sweet or spicy and you can use any fish that you like. Don’t limit yourself to shrimp and scallops – use calamari, mussels or a firm white fish like grouper. Corn works great as a garnish in place of red onions or tomatoes.
I usually cut the fish into smaller pieces – about a half an inch at the largest – and they should be nearly uniform in size so that they “cook” at the same rate.
Because of the acids used in seviche it is best to use a non-reactive container to mix and store this recipe. Glass or stainless steel are best. I avoid using ceramic because older glazed pottery can contain lead.
The acid will react with the lead in some glazes but also with bowls made from aluminum, copper and plastic.
