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BYRON NIELSEN
Ceviche with scallops
A tasty recipe. The starter contains the following ingredients: fish, red pepper (seed lists removed), fresh ginger (peeled), limes (squeezed), red grapefruit, scallops ((300 g, frozen), half thawed), avocado (peeled), coriander ((15 g) and leaves coarsely chopped).
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Ingredients
Directions
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Cut the red pepper into thin rings. Grate the ginger and mix with the pepper and lime juice into dressing.
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Cut the pink and white skin of the grapefruit with a sharp knife. Cut the wedges of grapefruit between the fleece. Catch the moisture, add it to the dressing and season with salt. Keep the parts separate.
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Cut the scallops along in slices as thin as possible. This is best if they are not completely thawed yet. Marinate for 2 hours in the dressing.
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Cut the avocado into thin slices. Divide with grapefruit wedges and scallops over 4 plates and pour over the dressing. Sprinkle with the coriander.
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Nutrition
210Calories
Sodium17% DV400mg
Fat20% DV13g
Protein28% DV14g
Carbs2% DV7g
Fiber40% DV10g
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