Tacos with scallop ceviche

Tacos with scallop ceviche

Total: 2 hr 30 min. | Active: 30 min.
Nutritional value / person: 610 kcal
, Fat: 19 g
, Carbohydrate: 83 g
, Protein: 25 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:

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1 ½ dl lime juice
1 red chilli, deseeded, finely chopped
½ tsp salt
½ tsp sugar
8 scallops without roe (MSC), cut into slices approx. 5 mm thick
1 red onion, cut into thin slices


1 avocado
1 garlic clove, squeezed
2 tbsp crème fraîche
¼ tsp salt


½ cucumber, cut into cubes
2 flat peaches, thinly sliced
1 bunch radish, sliced
1 bunch coriander, torn into pieces
1 tbsp olive oil
salt and pepper to taste
8 wheat tortillas
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How it's done

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Combine the lime juice, chilli, salt and sugar. Add the scallops and onion, mix, cover and leave to infuse in the fridge for approx. 2 hrs., mixing from time to time. Drain the ceviche, retain and set aside 2 tbsp of the lime juice.


Cut the avocado in half, remove the stone, scoop out the flesh, mash with a fork. Mix in the garlic, crème fraîche and 1 tbsp of the reserved lime juice, season with salt.


Mix the cucumber, peach, radish and coriander with the remainder of the lime juice and oil, season. Prepare the tortillas according to the packet instructions. Spread the avocado cream over the tortillas, top with the peach salad and ceviche.

Good to know
Note: Do not leave the ceviche to infuse in a metal bowl.

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