Ceviche with scallops

Name: ceviche with scallops
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1 Red pepper seed lists removed; 2 cm fresh ginger peeled; 2 limes pressed out; 1 red grapefruit; 1 bag scallops (300 g, frozen), half thawed; 1 avocado peeled; 1 tray coriander (15 g), leaves coarsely chopped

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).

Ingredients

Directions

Cut the red pepper into thin rings. Grate the ginger and mix with the pepper and lime juice into dressing.
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.
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.
Cut the avocado into thin slices. Divide with grapefruit wedges and scallops over 4 plates and pour over the dressing. Sprinkle with the coriander.