Ceviche of scallops
Ceviche making scallops with coriander, ginger and avocado.
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.
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