Princess Scallop Ceviche
Ceviche is a dish made from marinated raw fish, with origins dating back to the ancestral cultures of Latin America’s Pacific coast, most notably Peru. Increasingly popular, a wide array of recipes for this fresh and zesty delicacy can now be found on our side of the continent.
Preparation - 20 min (+2 h refrigerator)
Ingredients
Serves 6 to 8
- 350 g (3/4 lb) princess scallops, whole or cut in half
- 60 ml (4 tablespoons) Moderate Favuzzi extra virgin olive oil
- 5 ml (1 teaspoon) Favuzzi Champagne vinegar
- 30 ml (2 tablespoons) red onion, finely minced
- 30 ml (2 tablespoons) fresh coriander, chopped
- Juice of half a lime
- ½ Granny Smith apple, brunoised (cut into 0.5-mm cubes)
- Favuzzi Lemon and Salt to taste
Preparation
- Mix all ingredients except coriander in a bowl and cover with plastic wrap.
- Leave to rest in the refrigerator for 2 hours.
- Sprinkle with coriander just before serving.
- Always make sure to serve the ceviche very cold.
