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Nutrition Facts
Serving Size 178 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 170
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 460 mg 19%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 27 g
Vitamin A 10% Iron 20%
Vitamin C 4% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Gulf Coast Ceviche

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb shrimp, peeled and deveined
1 Lb bay scallops
1 Lb pangasius fillets
8 Oz crawfish tail meat
1/3 cup(s) Central Market Lemon Olive Oil
12 Oz H-E-B Mango Pico de Gallo
1 lime, zest and juiced
4 Tsp Adams Reserve Citrus Rub
1 Tsp H-E-B Red Pepper Flakes
1/8 Tsp H-E-B Iodized Salt
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Instructions

1
Preheat oven to 400°F.
2
Dice shrimp and pangasius fillets.
3
Toss shrimp, scallops and both fish meats in lemon oil and place on a flat baking sheet.
4
Roast in oven for 8-10 minutes, until seafood is just cooked. Chill immediately.
5
Combine chilled seafood with the remaining ingredients. Season with salt and chill overnight.

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