Scallop Ceviche with Mint
Appetizers • Latin American
Description
There should be enough citrus juice to completely cover the scallops - this is essential, as the acidity 'cooks' this seafood. Considering the sometimes questionable freshness of seafood in Moscow, it is highly recommended to accompany the dish with a shot of strong alcohol, preferably grappa or calvados.
Ingredients
- Scallops 10 oz
- Lemon 2 pieces
- Lime 4 pieces
- Spanish onions ½ head
- Fresh Mint 3 stems
Step-by-Step Guide
Step 1
Slice the scallops thinly, about 3-4 mm, and place them in a deep dish.
Step 2
Juice the limes and lemons, slice the onion into wedges, separate the mint leaves, and place everything on top of the scallops.
Step 3
Refrigerate for 15-20 minutes.
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