Scallop Aguachile with Coconut
Aguachile, a seafood ceviche popular all over Mexico, is usually made with an acidic, searingly spicy sauce. This healthy recipe has a twist: young coconut and lemon juice create a mellower dish. Young Thai coconuts contain lots of sweet water and tender, custard-like meat that blend right into the sauce. Look for them in some large supermarkets and Asian grocery stores.
Source: EatingWell Magazine, March/April 2017
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate the coconut sauce (Steps 1-2) for up to 2 days.
Tips: We prefer "dry" sea scallops because they aren't treated with STP (sodium tripolyphosphate). The untreated scallops are more flavorful and have a better texture.
Nutrition Facts
Serving Size: 2 oz. scallops & 1/3 cup sauce
Per Serving:
136 calories; protein 10.3g; carbohydrates 8.4g; dietary fiber 2.5g; sugars 2.9g; fat 7.2g; saturated fat 6.1g; cholesterol 18.1mg; vitamin a iu 118.4IU; niacin equivalents 4.1mg; vitamin b6 0.2mg; vitamin c 7.1mg; folate 24.5mcg; calcium 21.5mg; iron 1mg; magnesium 36mg; potassium 368.2mg; sodium 468.9mg; thiamin 0.1mg; calories from fat 64.7kcal.
Exchanges:
1 1/2 lean meat, 1 1/2 fat