Ceviche with scallops

Ceviche with scallops

Total: 2 hr 15 Min. | Active: 15 Min.
lactose-free, gluten-free, healthy and balanced
Nutritional value / people: 220 kcal
, Fat: 7 g
, Carbohydrate: 23 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To marinate

1 green pepper, diced
1 red chilli, deseeded, finely chopped
2 red onions, sliced
4 limes, use only the juice (approx. 150 ml)
350g scallops without roe (MSC), halved crosswise

To serve

400g mealy potatoes, cooked in their skins (e.g. sweet potatoes), freshly cooked, peeled, diced
1 garlic clove, finely chopped
2tbsp chervil, torn into pieces
½tsp sugar
1tsp sea salt
2tbsp olive oil
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How it's done

To marinate

Mix the pepper, chilli, onions and lime juice. Add the scallops and mix together, cover and leave to infuse in the fridge for approx. 2 hrs., stirring once.

To serve

Stir in the potatoes and all the other ingredients up to and including the Fleur de Sel, plate up. Drizzle the oil over the top.

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