Scallop ceviché, avocado, red pepper, cucumber, sesame oil, lime zest, won ton tile


A scallop partially cooked in a marinade, served with avocado, lime and red pepper.  Simple, fresh and delicious!


Recipe for 12 Tapas

Scallop Céviché

375 Gr
Giant scallop (u10)
2 Unit(s)
0.50 Unit(s)
Red pepper
1 Tbsp
Jalapeno pepper
1 Clove(s)
2 Sprig(s)
Fresh cilantro
0.50 Unit(s)
0.50 Unit(s)
1 Tsp
Roasted sesame oil

Wonton chips

8 Square(s)
Wonton wrappers
  • Salt and pepper
  • Olive oil

Preparation time: 30 min

Preheat your four at 400 °F

  • Preparation

    Make sure to remove the nerve from the scallops and then slice them finely.

    Zest the limes and then queeze the juice.

    Cut the red pepper into tiny cubes (brunoise).

    Remove the seeds from the jalapenos and then cut them into tiny cubes (brunoise)

    Finely mince the garlic.  Chop the cillantro.

    Peel and cut the avocado into small cubes.

    Cut the cucumber into tiny cubes (brunoise).

    Détaillez le concombre en mini brunoise.

    Place the wonton wrappers on a baking sheet, drizzle with oil and sprinkle with salt and pepper.  Transfer to small muffin molds or a cylinder mold to give them the right shape.  Bake in a pre-heated oven for 3-5 minutes or until golden.

  • Ceviché

    In a flat dish, spread out the scallop slices so that they are not ontop of each other.  

    In a mixing bowl, combine the lime juice, zest, garlic, cillantro, jalapeno, sesame oil and olive oil.

    Drizzle the liquid obtained on top of the scallops.  Cover with plastic wrap and then transfer to the fridge to rest for 30 minutes.

  • Plating

    In a mixing bowl, combine the avocado, red pepper, cucumber and then season with salt and pepper to taste.

    Garnish the wonton wrappers with the scallop ceviché as well as the avocado and raspberry mixture.  Garnish with cillantro leaves.

Do not leave the scallops for too long once marinating as they will end up overcooked and chewy by the acidity of the lime juice.

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