Scallop Ceviche
by Editorial Staff
The crazy pairing of fresh seaside scallop with signature mango-passionfruit mousse.
Ingredients
- 100 g Fresh scallop
- 30 g Coconut milk
- 20 g Mango puree
- 20 g Passion fruit puree
- 0.01 g Xanthan gum
- 15 g Olive oil
- 0.5 g Garlic
- to taste Salt, sugar, crushed black pepper
- 10 g Lime juice
Directions
- Cut the scallop into thin slices.
- Marinate in olive oil, lime juice, season with salt and pepper, add a little sugar, leave for 5-10 minutes.
- Cook the mousse! Heat coconut milk to 80 degrees, add mango and passionfruit puree, stir with a silicone spatula, add xanthan, strain through a fine sieve, cool, pour into a siphon or creamer, fill with NO2 balloons
- Place the ceviche on the scallop sink, place the mousse on top, decorate with a lime wedge!
Enjoy your meal!
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