Book your Christmas party!

Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité

Accepter
Preview

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

Salted

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

Note

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.

Ingredients

Recipe for 12 Tapas

Scallop Céviché

400 Gr
Giant scallop (u12)
2 Unit(s)
Lime
0.50 Unit(s)
Red pepper
1 Tbsp
Jalapeno pepper
1 Clove(s)
Garlic
2 Sprig(s)
Fresh cilantro
1 Unit(s)
Avocado
100 Gr
Cucumber
1 Tsp
Roasted sesame oil

Wonton chips

8 Square(s)
Wonton wrappers
  • Salt and pepper
  • Olive oil
Scallop Ceviché, Avocado, Red Pepper, Cucumber, Sesame Oil, Lime Zest, Won Ton Tile |

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.

    Cut the sheets of wonton pastry into julienne strips. Fry the julienne strips in a deep fryer and drain on paper towels.

  • 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 bowl, combine the avocado brunoise, red bell pepper brunoise and cucumber brunoise, and season with salt and pepper.

    Place the scallop slices at the bottom of your plates and arrange the garnish on top.

    Finish with coriander leaves and fried wonton strips.

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.

Class with similar recipe

Thursday, October 31st 18:00 to 21:30
Quebec city
95 $ / pers.
LES 6 à 8 COCKTAIL/TAPAS

LES 6 à 8 COCKTAIL/TAPAS

Cocktail and tapas classes + 1 glass of wine included

  • Philtre de Mort
  • Scallop Ceviché, Avocado, Red Pepper, Cucumber, Sesame Oil, Lime Zest, Won Ton Tile |
  • Fried chicken with fleur de sel, avocado hummus, tomato and black pepper coulis |
  • Chocolate and tonka bean clouds, cocoa caramel |
  • Mushroom puff pastry, Comté cheese shavings, pesto |
  • Veal meatballs with Mascarpone, tomato sauce, fried onions and basil |
More information
0 / 14

95 $ / pers.
14 places disponibles

Share this unique and tasty
experience

Private and Corporate Events