Scallop ceviche

Cooking time:

20 minutes

Active time:

20 minutes

Complexity:

Easy

Need to defrost

Delicate scallops are so self-sufficient that they only need a light design. Ceviche is perfect!

See all Seafood category recipes

Recipe "Scallop ceviche"

Ingredients for 2-3 servings

Scallop fillet

300g

Salad mix Grass

40 g

Avocado

1 pc.

Cucumber

1 pc.

Lime

1 pc. ( juice)

Olive oil

1 tbsp. spoon

Salt

to taste

Step 1/5

Defrost the scallops in a few hours in the refrigerator or in 30-40 minutes in cold water right in the package.

Step 2/5

Wash the scallops and carefully remove the remnants of the "leg" - this part is stiff and easily separated by hands. Cut the scallops into rounds about 3mm thick, pour over the lime juice and olive oil, salt and leave to marinate for 10-15 minutes.

Step 3/5

Cut half of the avocado into slices, the other half into small cubes, be sure to pour lime juice over the chopped avocado. Cut the cucumber into very small cubes.

Step 4/5

Put lettuce leaves in wide glasses, cubes of cucumber and avocado slices on top, then scallops. Decorate with avocado cubes. Ceviche can also be served on plates or in cremants.

Step 5/5

Serve immediately or leave in the refrigerator before serving, covered with a film, but not more than 3-4 hours.

Simple and fast

For the holiday

Birthday party