Scallop Ceviche Recipe
by Editorial Staff
The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.
Ingredients
- Scallop 100 g
- Sea salt 2 g
- Crushed pepper 1 g
- Red onion 3 g
- Cilantro 1 g
Ingredients for the marinade:
- for a scallop (for 50 g)
- Fresh orange 15 g
- Horseradish 4 g
- Dijon mustard 7 g
- Salt 2 g
- Crushed pepper 2 g
- Lime fresh 6 g
- Chili pepper 1 g
Directions
- Marinade. Mix freshly squeezed orange and lime juice with horseradish and Dijon mustard, peppers, and chili.
- Defrost the freshly frozen scallop at room temperature, cut into even halves. Sprinkle lightly with pepper and marinate for 5-8 minutes.
- Carefully place the marinated scallop on a shallow plate and garnish with fresh cilantro.
Enjoy your meal!
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