Scallop And Snapper Ceviche

1. Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl.

2. Cover and refrigerate until the fish becomes opaque, about 1 hour.

3. Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper

4. Serve immediately, cold, on a bed of shredded iceberg lettuce.

5. NOTE: Ask for sushi-grade fish at your market.

6. Weight Watchers 5 points.

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Nutrient	Quantity
Total fats	2.0478 g
Protein	48.6411 g
Carbohydrates	30.0107 g
Energy	318.1367 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0441 g
Water	514.6869 g
Aspartic acid	2.2289 g
Calcium, Ca	197.6466 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0023 g
Lutein + zeaxanthin	243.96 g
Fiber, total dietary	3.914 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	932.78 g
Niacin	3.8226 mg
Fatty acids, total saturated 18:4	0.0068 g
Vitamin A, RAE	121.8667 g
Arginine	1.377 g
Riboflavin	0.2721 mg
Fatty acids, total trans-polyenoic 22:4	0.0011 g
Tocopherol, beta	0.0182 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total saturated 20:1	0.0102 g
Glutamic acid	3.7548 g
Stigmasterol	0.06 mg
Sodium, Na	848.24 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0382 g
Total lipid (fat)	2.0478 g
Manganese, Mn	0.361 mg
Fructose	4.1345 g
Proline	0.6239 g
Fatty acids, total saturated 16:0	0.3285 g
Sucrose	1.2738 g
Choline, total	222.0177 mg
Sugars, total	9.8169 g
Serine	0.7991 g
Fatty acids, total saturated 18:0	0.1126 g
Fatty acids, total saturated 20:4 undifferentiated	0.0691 g
Vitamin B-6	0.5415 mg
Selenium, Se	44.1223 g
Ash	6.2855 g
Vitamin D	2.2667 IU
Fatty acids, total saturated 18:1 undifferentiated	0.2205 g
Pantothenic acid	0.8231 mg
Phenylalanine	0.7565 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.4926 mg
Betaine	0.494 mg
Thiamin	0.2806 mg
Retinol	36.2667 g
Methionine	0.5666 g
Iron, Fe	3.0267 mg
Carbohydrate, by difference	30.0107 g
Phosphorus, P	768.68 mg
Folate, total	93.6067 g
Tocopherol, gamma	0.2184 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1077 g
Fatty acids, total saturated 22:1 undifferentiated	0.0011 g
Lycopene	4682.86 g
Alanine	1.1264 g
Cholesterol	103.1334 mg
Valine	0.7918 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0034 g
Fatty acids, total saturated 18:2 undifferentiated	0.227 g
Glycine	2.0612 g
Carotene, alpha	184.54 g
Glucose (dextrose)	4.38 g
Fatty acids, total saturated 14:0	0.0198 g
Zinc, Zn	3.4252 mg
Isoleucine	0.8293 g
Fatty acids, total saturated 12:0	0.0023 g
Fatty acids, total polyunsaturated	0.6359 g
Fatty acids, total saturated 14:1	0.0011 g
Fatty acids, total polyunsaturated 17:1	0.0011 g
Leucine	1.4719 g
Tocotrienol, alpha	0.1067 mg
Vitamin A, IU	1831.92 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0193 g
Folate, DFE	93.6067 g
Tryptophan	0.2192 g
Vitamin C, total ascorbic acid	66.954 mg
Phytosterols	23.34 mg
Fatty acids, total saturated 20:0	0.0011 g
Starch	4.182 g
Tyrosine	0.6078 g
Vitamin B-12	3.57 g
Vitamin K (phylloquinone)	21.6973 g
Fatty acids, total saturated	0.4814 g
Histidine	0.3936 g
Fatty acids, total monounsaturated	0.2733 g
Threonine	0.7791 g
Folate, food	93.6067 g
Fatty acids, total polyunsaturated 17:0	0.0091 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	1.8797 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1553 g
Fatty acids, total trans	0.0102 g
Magnesium, Mg	101.82 mg
Lysine	1.5215 g
Potassium, K	1302.0634 mg
Fatty acids, total polyunsaturated 24:1 c	0.0011 g
Cystine	0.2528 g
Fluoride, F	4.956 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Avocado	0.5	0	0	0
Tomato	1	32.76	7.0798	0.364
Iceberg lettuce	0	0	0	0
Pepper	0	0	0	0
cilantro	2 tablespoons	0.46	0.0734	0.0104
lime juice	0.5 cup	30.25	10.1882	0.0847
pepper sauce	3 dashes	0	0	0
red onion	1	28	6.538	0.07
sea scallop	4 ounces	125.8	6.1313	0.952
red snapper fillet	4 ounces	100.8667	0	0.5667