Usuba
Scallop Ceviche with Vegetables and Lemon Marinade
A light and fresh dish with sea scallops marinated in citrus juice with hot peppers, ginger, and cilantro. The scallops are sliced thin and served with cherry tomatoes and a piquant sauce based on soy sauce and aromatic oils.
- Total
- 10 min
- Standard serving
- 439.5 g
Ingredients
Total 14- Scallops
100 g≈ 5 pcs - Lemon
50 g≈ 1 pcs - Grape seed oil
10 ml≈ 2 tsp - Cilantro
10 g≈ 3.5 sprig - Garlic
3 g≈ 1 clove - Ginger
10 g≈ 2 slice - Soy sauce
7.5 ml≈ 1.5 tsp - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Sesame oil
5 ml≈ 1 tsp - Olive oil
10 ml≈ 2 tsp - Sweet pepper
75 g≈ 1/2 pcs - Red long chili pepper
7.5 g≈ 1/2 pcs - Cherry tomatoes
150 g
Instructions
- 1
Step 1
Slice the scallops thinly and arrange them in an even layer on a plate. Cut the tomatoes into wedges.
- 2
Step 2
In a large bowl, cut hot peppers into rings and add sliced sweet pepper. Salt and pepper to taste.
Pour in soy sauce, grape oil, sesame oil, and olive oil. Grate fresh ginger, squeeze garlic, and squeeze the juice from lemons. Add chopped cilantro.
- 3
Step 3
Carefully mix the marinade. Arrange the tomatoes on a dish with scallops, then generously pour the marinade with all the vegetables and spices over them.
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