Erquy scallop ceviche


  • 8 scallops
  • juice of 1 lime

  • 2 tablespoon(s) salonenque olive oil (or other)
  • 1 Granny Smith apple
  • a few pink radishes

  • radish or parsley leaves

  • chive


  1. Open the scallops, trim the coral and leave it aside (you can use it by frying it with garlic and parsley). Cut the nuts into small pieces. In a bowl, mix them with the olive oil and lime juice, salt and pepper. Leave to rest for 15 minutes in the refrigerator.

  2. Peel the apple and cut it into small cubes. Cut the radishes into brunoise and thin slices.

  3. When serving, gently mix the scallops with the diced apple, brunoise and radish slices. Serve immediately, topped with a radish or parsley leaf and sprinkled with chopped chives.

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