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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. et 2 h au frigo

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

  1. Mix all ingredients except coriander in a bowl and cover with plastic wrap.
  2. Leave to rest in the refrigerator for 2 hours.
  3. Sprinkle with coriander just before serving.
  4. Always make sure to serve the ceviche very cold.