Ceviche with scallops

Name: Ceviche with scallops
Prep time: 15 min
Total time: 135 min
Yield: 4
Ingredients: 1 green pepper; 1 red chilli; 2 red onions; 4 limes; 350 g scallops without roe (MSC); 400 g mealy potatoes, cooked in their skins; 1 garlic clove; 2 tbsp chervil; ½ tsp sugar; 1 tsp sea salt; 2 tbsp olive oil

Ingredients

4 people

Hint:

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
kochen@bettybossi.ch

To marinate

1 green pepper, cut into cubes

1 red chilli, deseeded, finely chopped

2 red onions, sliced

4 limes, use only the juice (approx. 50 ml)

350 g scallops without roe (MSC), cut in half crosswise

To serve

400 g mealy potatoes, cooked in their skins (e.g. sweet potatoes, freshly cooked, peeled, diced)

1 garlic clove, finely chopped

2 tbsp chervil, torn into pieces

½ tsp sugar

1 tsp sea salt

2 tbsp olive oil

WE NEED Shopping List Purchase ingredients now

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.

How-tos

Print recipe

«Ceviche with scallops»

Adjust quantity?

4 people

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF