Preview

Scallop ceviche with cantaloupe, tomatoes, fresh basil, lime broth, oil olive

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

Very fresh ceviche with sweet and fruity flavours in a lime broth

Ingredients

Recipe for 12 Tapas

Ceviche

1 Unit(s)
Shallot
12 Unit(s)
Giant scallop (u10)
0.50 Unit(s)
Cantaloup
1 Box(es)
Cherry tomatoes box
12 Leaf(ves)
Basil
1 Pinch(es)
Fleur de sel

Broth

1 Unit(s)
Lime
30 Ml
Cantaloup sirup
60 Ml
Olive oil
Scallop ceviche with cantaloupe, tomatoes, fresh basil, lime broth, oil olive

Preparation time: 30 min

  • Prep

    Slice in halves the tomatoes and scallops.

    Finely chop the shallots and basil.

    Peel and dice the melon.

    Mix all the broth ingredients

  • Ceviche

    In a bowl mix the scallops, the melon, the tomatoes and the shallots and keep aside in the fridge.

    10 min before serving mix with the broth and a pinch of sea salt.

  • Plating

    Pour in a shallow bowl and garnish with basil. Cover with borth and serve.

Official partners

You can replace the scallops by shrimps

Share this unique and tasty
experience

Private and Corporate Events