Esta es una exhibición prevé de cómo se va ver la receta de 'Scallop Ceviche' imprimido.

Receta Scallop Ceviche
by Global Cookbook

Scallop Ceviche
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 3 x limes
  • 1 lb bay scallops halved if large
  • 1 Tbsp. extra-virgin extra virgin olive oil
  • 1/2 c. freshly-squeezed lime juice
  • 4 x palm hearts sliced 1/2" thick
  • 1 x avocado peeled, pitted,
  •     and cut into 1/2" pcs
  • 1/2 c. fresh cilantro leaves
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Slice the ends off the limes, and stand them on end. Use a paring knife to remove the peel and pith of each lime, following the curve of the fruit. Remove sections from membranes, and collect sections and juices in a small bowl. Cut sections into 1/2-inch pcs.
  2. Place scallops, extra virgin olive oil, lime juice, hearts of palm, and lime pcs in a bowl, and toss to combine. Cover with plastic wrap, and place in the refrigerator for at least 2 hrs or possibly overnight.
  3. Just before serving, add in avocado and cilantro to ceviche, and season with salt and pepper. Fill scallop shells with 1 heaping Tbsp. ceviche, and serve on a tray lined with coarse salt.
  4. This recipe yields 24 individual servings.