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.
Ingredients
Recipe for 2Ceviche
Soba noodles
Garnish
Finishing touches
Preparation time: 30 min
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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
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Prep with the chef
Zest the lime and press them for their juice.
Cut the green onions in thin juliennes.
Chop the garlic.
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Ceviche
Cut each scallop in 3 horizontaly and marinate them in the lime juice for 5 minutes in the fridge.
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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.
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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.
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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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