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

Note

You can replace the scallops by shrimps

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)

Sea salt flakes

Broth

1 Unit(s)

Lime

30 Ml

Cantaloup sirup

60 Ml

Olive oil

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.