Grilled scallops, grilled soybeans, citrus freshness, small vegetables


A really REALLY good ceviché.  Full of flavor and textures.


Recipe for 12 Tapas


250 Gr
Frozen bay scallop
80 Gr
Grilled soybeans
2 Unit(s)
Italian tomatoes
0.50 Unit(s)
0.25 Unit(s)
2 Unit(s)
Lime juice
2 Sprig(s)
Fresh cilantro
1 Unit(s)
Lime zest(s)
1 Tbsp
Yuzu juice
5 Sprig(s)
  • Salt and pepper
  • Olive oil

Preparation time: 60 min

  • Preparation

    Remove the seeds from the totamtoes and cut them into fine cubes.

    Peel the carrot and make fine matchsticks with the help of a mandolin.

    Clean the cucumber and remove the seeds.  Cut the cucumber into fine cubes.

    Pluck the cillantro leaves and set them aside in the fridge or in ice cold water.

    Finely slice the chives.

    Once the scallops have thawed, keep atleast 4 tablespoons of their juice.

  • Scallop ceviché

    In a mixing bowl, combine the lime juice, yuzu juice, lime zest, 3-4 cracks of black pepper, 2 pinches of salt, the grilled soy beans and the scallop juice we saved.  Combine well.  Add the carrot julienne, the tomatoes and cucumber, the chives as well as the cillantro leaves.

    3-4 minutes before serving, add the scallops.

  • Plating

    Place the ceviché in the serving dish of your choice.  Garnish with cillantro leaves or young cillantro sprouts.

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