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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.


Recipe for 2


6 Unit(s)
Scallops u15
2 Unit(s)
0.50 Tsp
Roasted sesame oil

Soba noodles

115 Gr
Soba noodles


1 Cup(s)
Edamame (soybeans)
1 Unit(s)
1 Unit(s)
Libanese cucumber
1 Clove(s)
Chopped garlic
0.50 Tsp
Ground ginger
1 Unit(s)
Green onion

Finishing touches

1 Tbsp
Soy sauce
1 Tbsp
Fries scallions

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.

  • Ceviche

    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.

  • Garnish

    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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