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Receta Scallop Seviche In Cucumber Cups
by Global Cookbook

Scallop Seviche In Cucumber Cups
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Ingredientes

  • 6 ounce sea scallops cut into brunoise
  • 1 x tomato peeled and seeded,
  •     cut into brunoise
  • 1 tsp chopped chives
  • 1 Tbsp. minced cilantro leaves
  • 1/2 x jalapeno chopped
  • 1/4 x green pepper cut into brunoise
  • 1 Tbsp. extra virgin olive oil
  • 5 dsh warm pepper sauce
  • 1 x limes juiced (1 to 2)
  • 1 tsp kosher salt
  •     Freshly-grnd black pepper to taste
  • 3 x cucumbers sliced 1/2" thick
  •     (30 slices total)
  •     Lowfat sour cream as needed
  • 2 tsp cilantro leaves

Direcciones

  1. Combine the scallops, tomatoes, herbs, peppers, extra virgin olive oil, and warm sauce. Add in sufficient lime juice to cover the scallops. Season with salt and pepper, to taste. Marinate, covered, in the refrigerator at least 1 hour and up to 8 hrs, stirring occasionally.
  2. Trim the cucumber slices with a round, fluted cutter to remove the rind. Scoop a pocket out of the middle of the cucumber slices. Don't cut all the way through the slice. Fill the cucumber c. with the seviche. Garnish each seviche c. with a small dot of lowfat sour cream and a cilantro leaf.
  3. This recipe yields 30 pcs.
  4. Yield: 30 pcs