Italian Ceviche Bay Scallops with Roasted Red Pepper Aioli

Yield: 8 servings

Italian Ceviche Bay Scallops with Roasted Red Pepper Aioli

Serve this as an elegant appetizer, or for your next tapas party.

ingredients:

Ceviche
  • 1 pound Bay Scallops
  • Juice of one lemon
  • 2 tablespoons capers
  • 1/4 cup diced tomatoes
  • 2 teaspoons oregano
  • 1/4 cup pea sprouts or watercress
  • 1 tablespoon Roasted Red Pepper Aioli (recipe below)
Roasted Red Pepper Aioli
  • 2 whole roasted red peppers
  • 2/3 cup basil
  • Juice of half a lemon
  • 2 cloves minced garlic
  • 1 1/2 cup mayo
  • 2 teaspoons erythritol
  • 1 teaspoon salt
  • 1 teaspoon pepper

instructions:

For the Roasted Red Pepper Aioli
  1. Blend all ingredients until smooth.
For the Ceviche
  1. Put scallops and juice of one lemon in a bowl. Cover and refrigerate for 2 hours.
  2. Strain juice and mix in capers, tomatoes, oregano, sprouts, and one tablespoon aioli.
  3. Place about a 1/4 cup of aioli on plate for every 3 ounces of scallops. Pile scallop mixture on top.

NOTES:

3 grams of carbs per servings
Created using The Recipes Generator
AppetizersKarissa Long