Ceviche with scallops

Total time: 2hr 15m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 220 Kcal, 13g Protein, 23g Carbohydrates, 7g Fat


  • To marinate
  • 1 red chilli, deseeded, finely chopped
  • 1 green pepper, diced
  • 2 red onions, sliced
  • 4 lime, use only the juice (approx. 150 ml)
  • 350 g scallops without roe (MSC), halved crosswise
  • To serve
  • 2 tbsp chervil, torn into pieces
  • 1 garlic clove, finely chopped
  • 400 g mealy potatoes, cooked in their skins (e.g. sweet potatoes), freshly cooked, peeled, diced
  • 1 tsp sea salt
  • 0.5 tsp sugar
  • 2 tbsp olive oil

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  • To marinate

    Mix the pepper, chilli, onions and lime juice. Add the scallops and mix together, cover and leave to infuse in the fridge for approx. 2 hrs., stirring once.
  • To serve

    Stir in the potatoes and all the other ingredients up to and including the Fleur de Sel, plate up. Drizzle the oil over the top.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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