Filter
Reset
Sort ByRelevance
GIPSY
Ceviche of scallops
Ceviche making scallops with coriander, ginger and avocado.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Squeeze out the limes and the lemon. Keep a little lime juice behind, put the rest of the juice in a bowl.
-
Slice the leaves of the coriander and add to the juice.
-
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.
-
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.
-
Cut the scallops into thin slices and add to the lime-lemon marinade. Cover well.
-
Cover the bowl with cling film and put in the refrigerator for at least 3 hours to marinate.
-
Cut the avocado half in half. Remove the pit. Scoop the flesh from the skin with a spoon and cut into slices.
-
Sprinkle the avocado with the little lime juice against discoloration. Place on a plate.
-
Strain the scallops, but catch the marinade.
-
Divide the slices of avocado over 4 plates and spread out the scallops.
-
Drizzle with some marinade and oil. Cut the leaves of the coriander roughly and sprinkle over them.
Blogs that might be interesting
-
20 minLunchbacon, olive oil, little gem, romaine lettuce, mature farm cheese, mature cheese, shallot, dijon mustard, Red wine vinegar, extra virgin olive oil,roasted little gem with bacon and farmhouse cheese
-
20 minAppetizergreen bean, sharp mustard, balsamic vinegar, walnut oil, olive oil, beef smoke (meat products), sweet pickle,carpaccio of smoked meat with bean salad
-
15 minAppetizerroasted red peppers in pot, fresh tomato cream soup, tap water, hot peppersauce, fresh basil, pine nuts,spicy paprika soup with pine nuts
-
20 minAppetizeroyster kit, old white bread, sambal oelek, ginger powder, soft butter,spicy gratinated oysters
Nutrition
215Calories
Sodium17% DV415mg
Fat23% DV15g
Protein26% DV13g
Carbs2% DV5g
Fiber12% DV3g
Loved it