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Cherry tomato and scallop ceviche, tomato hearts, bataks berries, green onions and basil

Brunch, Gluten free, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

A tapas or starter full of freshness with a blood orange flavor brought by the Bataks berries.

Ingredients

Recipe for 4 persons

Ceviche

4 Unit(s)
Scallops
4 Unit(s)
Italian tomatoes
50 Ml
Red wine vinegar
25 Ml
Olive oil
1 Drop(s)
Tabasco
8 Grape(s)
Bataks bay pepper
1 Unit(s)
Green onion
5 Leaf(ves)
Basil
2 Slice(s)
Soft bread
  • Salt and pepper

Preparation time: 30 min

Preheat your Four at 400 °F

  • Preparation

    Cut the tomatoes into quarters and remove the hearts, set them aside in seperate bowls.  Cut the tomato flesh into small cubes (brunoise). 
    Finely slice the green onion into stifflets. 
    Largely chop the basil. 

    Cut the bread into tiny cubes (brunoise).  Season with salt, pepper and olive oil and roast in the oven for roughly 3-5 minutes or until crisp.

  • Ceviche

    In the recipient that you placed the tomato hearts, add the Batak berries, red wine vinegar, tabasco and olive oil.  Using a han mixer, blend together.  Season to taste with salt.

    Cut the scallops into fine slices, line the bottom of your dishes with them and set aside in the fridge.

  • Plating

    5 minutes before serving, drizzle the scallops with the dressing.  When ready to serve, garnish with the basil and green onions.  Finalize with the toasted bread cubes and a pinch of Batak berries.

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