Scallop ceviché, avocado, red pepper, cucumber, sesame oil, lime zest, won ton tile |

Preparation time: 30 min

Preheat your four at 400 °F

• Preparation

  Make sure to remove the nerve from the scallops and then slice them finely.

  Zest the limes and then queeze the juice.

  Cut the red pepper into tiny cubes (brunoise).

  Remove the seeds from the jalapenos and then cut them into tiny cubes (brunoise)

  Finely mince the garlic.  Chop the cillantro.

  Peel and cut the avocado into small cubes.

  Cut the cucumber into tiny cubes (brunoise).

  Détaillez le concombre en mini brunoise.

  Cut the sheets of wonton pastry into julienne strips. Fry the julienne strips in a deep fryer and drain on paper towels.

• Ceviché

  In a flat dish, spread out the scallop slices so that they are not ontop of each other.  

  In a mixing bowl, combine the lime juice, zest, garlic, cillantro, jalapeno, sesame oil and olive oil.

  Drizzle the liquid obtained on top of the scallops.  Cover with plastic wrap and then transfer to the fridge to rest for 30 minutes.

• Plating

  In a bowl, combine the avocado brunoise, red bell pepper brunoise and cucumber brunoise, and season with salt and pepper.

  Place the scallop slices at the bottom of your plates and arrange the garnish on top.

  Finish with coriander leaves and fried wonton strips.