Scallop Cevichesashimi Like

appetizer traditional recipe

INFO

Very fresh. Use red thai pepper for color (not green like i did)

Details

Ingredients

• 0.25 cup of fresh orange juice
• 3 tbsp of fresh lemon juice
• 1 tbsp of olive oil
• 1 tbsp of fresh grated ginger
• 1 red thai pepper, thinly sliced
• 0.5 tsp of vinegar (i used balsamiq, likely should have use white vinegar)
• 1 or 2 scallop per person
• Some chives
• Some mint leaves
• salt and pepper

Method

1. Place the scallops in the freezer for 10-15 minutes to make them easier to slice thinly

2. Slice the chives

3. Slice the mint

4. Slice the thai pepper (very finely)

5. Prepare the sauce by mixing the orange and lemon juice, soy, vinegar, thai pepper in a bowl and mix

6. Slice the scallop, finely

7. Now lay some of the dressing on the plate

8. Lay the scallops on top

9. Add some salt or better Fleur de Sel

10. A touch of pepper

11. Add the chives and mint

Serve!

Quick View

Traditional
Serve	1-2
Preparation Time	15 mn
Cooking Time	N/A
Temperature
Authors	Pascal Crausaz
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