Scallop ceviche with asian flavored soba noodle salad
Brunch, Gluten free, Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish
A very accessible and fresh recipe.
IngredientsRecipe for 2
Preparation time: 30 min
To prepare before class
Peel the carrot and clean the cucumber.
1 cutting board, 1 chef knife, 1 pairing knife, 1 pair of tongs, a couple bowls, 1 zester and 1 citrus press
Prep with the chef
Zest the lime and press them for their juice.
Cut the green onions in thin juliennes.
Chop the garlic.
Cut each scallop in 3 horizontaly and marinate them in the lime juice for 5 minutes in the fridge.
Noodles cooking process
In a boiling pot of salted water, put the noodles in for about 6 minutes.
Strain them keeping the cooking water, run them under cold water to avoid overcooking them.
For the edamames, with the same water we used for the noodles, bring it back to a boil and cook the edamames for 5 minutes and then under cold water to freshen them up.
For the carot, cut it in 2 or 3 pieces on it's width to make it easier to grate it finely with a cheese grater. Keep them in ice cold water.
For the cucumbers, we just need to cut them in small cubes called Brunoise.
Mix all these previous ingredients in a bowl and add the soya sauce, pepper and chopped garlic.
Dressing and finishing touches
In a bowl, drop in your soba noodles, a couple green onions and the fried shallots.
Mix gently and serve in a plate or bowl.
Gently put on the noodles the scallop ceviche, lime zests and green onions.
Finish with a splash of olive oil.
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