for 4 person

Ceviche

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

Avocado

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

Tacos

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

How it's done

Ceviche

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.

Avocado

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.

Tacos

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.

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