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Receta Funk It Up Ceviche
by Global Cookbook

Funk It Up Ceviche
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  Raciónes: 4

Ingredientes

  • 1/2 lb Baby scallops
  • 1/4 c. Lemon juice
  • 1/4 c. Orange juice
  • 1/4 c. Julienned prosciutto - (2 ounce)
  • 1 Tbsp. Chopped shallots
  • 1/2 c. Small-diced cantaloupe
  • 1 Tbsp. Minced fresh mint
  • 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1/2 lb Arugula leaves
  • 1 Tbsp. Minced orange zest

Direcciones

  1. Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and chill for 4 hrs, stirring occasionally. Drain the excess juice. Add in to the bowl the prosciutto, shallots, melon, mint, extra virgin olive oil, salt and pepper. Toss and adjust the seasonings.
  2. Place the arugula on two salad plates and top with the finished product. Garnish with minced orange zest.
  3. This recipe yields 4 appetizer or possibly 2 entree salad servings.