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Ceviche of scallops
 
 
4 ServingsPTM200 min

Ceviche of scallops


Ceviche making scallops with coriander, ginger and avocado.

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Directions

  1. Squeeze out the limes and the lemon. Keep a little lime juice behind, put the rest of the juice in a bowl.
  2. Slice the leaves of the coriander and add to the juice.
  3. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.
  4. Peel and grate the ginger. Add 1 tbsp grater, half of the red pepper, the salt and the sugar to the lime and lemon juice.
  5. Cut the scallops into thin slices and add to the lime-lemon marinade. Cover well.
  6. Cover the bowl with cling film and put in the refrigerator for at least 3 hours to marinate.
  7. Cut the avocado half in half. Remove the pit. Scoop the flesh from the skin with a spoon and cut into slices.
  8. Sprinkle the avocado with the little lime juice against discoloration. Place on a plate.
  9. Strain the scallops, but catch the marinade.
  10. Divide the slices of avocado over 4 plates and spread out the scallops.
  11. Drizzle with some marinade and oil. Cut the leaves of the coriander roughly and sprinkle over them.


Nutrition

215Calories
Sodium17% DV415mg
Fat23% DV15g
Protein26% DV13g
Carbs2% DV5g
Fiber12% DV3g

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