Scallop Ceviche

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

For 4 people

Nutritional Information

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


  • Marinade
  • 1 red chili, entkernt, fein geschnitten
  • 1 green pepper, cut into small cubes
  • 2 red onion, cut into slices
  • 4 lime, nur Saft (ergibt ca. 1 1/2 dl)
  • 350 g scallops without roe (MSC), cut across in half
  • Serve
  • 2 tbsp. chervil, broken into pieces
  • 1 garlic cloves, finely chopped
  • 400 g Mealy potatoes, cooked in their skin (z. B. Süsskartoffeln), frisch gekocht, geschält, in Würfeln
  • 1 tsp. sea salt
  • 0.5 tsp. sugar
  • 2 tbsp. olive oil

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  • Marinade

    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 hours, stirring once.
  • 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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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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