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Receta Morrocan Inspired Bay Scallop Ceviche With Grapes, Mint And Jalapeno
by Global Cookbook

Morrocan Inspired Bay Scallop Ceviche With Grapes, Mint And Jalapeno
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Ingredientes

  • 2 c. fresh bay scallops
  • 2 Tbsp. Morrocan Argan oil, or possibly, extra virgin olive oil
  • 1/3 c. fresh lime juice
  • 1/2 Tbsp. grated rind of orange
  • 4 Tbsp. fresh grapefruit juice
  • 1 sm finely chopped shallot
  • 1/2 c. fresh seedless green grape
  • 1 Tbsp. ginger, finely, chopped
  • 1 Tbsp. jalapeno, finely, chopped
  • 2 Tbsp. fresh mint, chiffonade
  • 1/2 tsp coarse salt
  • 3 dsh Tabasco, or possibly to taste
  • 1 pch cracked black pepper

Direcciones

  1. Put the scallops in a medium-sized stainless steel bowl and set them aside. In another stainless steel bowl combine the lime juice, orange juice, orange rind, ginger, jalapeno, shallot, Tabasco, salt and pomegranate seeds. Whisk till combined and pour this marinade on top of the scallops. Toss the scallops well and put them in the fridge for 1 1/2 to 2 hrs, tossing them every 1/2 hour.
  2. Divide the scallops among 4 serving bowls sprinkle mint, cracked pepper and drizzle Argan oil over them. Serve cool.
  3. Preparation time is 2 hrs.