Cook the Book: Seafood Seviche with Citrus

Name: Cook the Book: Seafood Seviche with Citrus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper 4 Boston lettuce leaves; 59 milliliters to 10 sprigs fresh cilantro, leaves removed and coarsely chopped , plus 4 big sprigs for garnish; 1 medium grapefruit; 2 Juice of limes; 4 lime wedges; 2 mediums navel oranges; 113 grams small red onion , halved lengthwise and very thinly sliced; 1 teaspoon kosher or sea salt

You can never have too many side dish recipes, so give Cook the Book: Seafood Seviche with Citrus a try. This recipe serves 4. One serving contains 96 calories, 2g of protein, and 0g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of pepper 4 boston lettuce leaves, navel oranges, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

If using fish, slice the fillets crosswise into rectangles 1 inch wide and 1/3 inch thick; place in a large glass bowl. (Or place the sliced scallops in the bowl.)

Ingredients you will need

Scallops

Fish

Equipment you will use

Bowl

Slice 1/2 inch from the top and bottom of each orange. One at a time, stand each orange on a cutting board, slice the skin and white pith from the orange; discard. Use a sharp thin knife to release the segments from the membranes of the fruit; toss segments into bowl with fish. Squeeze juice from membranes into bowl; discard membranes. Slice off top and bottom of the grapefruit; remove segments in the same way, adding to bowl with fish. Squeeze juice from membranes into bowl; discard membranes.

Ingredients you will need

Grapefruit

Orange

Fruit

Juice

Fish

Equipment you will use

Cutting Board

Knife

Bowl

Add the lime juice, onion, chile, and chopped cilantro; toss gently to combine. Season with the salt and pepper. Cover with plastic wrap placed flush against the surface, making sure fish is submerged in citrus juice. Refrigerate for 3 hours, tossing fish three times.

Ingredients you will need

Salt And Pepper