Ceviche with scallops

Total: 2 hr 15 Min. | Active: 15 Min.
lactose-free, gluten-free
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)
350 g scallops without roe (MSC), halved 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
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How it's done

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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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