Scallop and Pomegranate Ceviche
Print Category Seafood and Fish Thematic No thematic Source Maxi Evaluation
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Ingredient
- 400 g (14 oz) very fresh scallops, with joint muscle removed
- 3 limes - juice only (or more if necessary)
- 1 pomegranate - seeds only
- ½ jalapeño pepper, finely chopped
- To taste salt and pepper
- 8 leaves tarragon, finely chopped
- ½ red onion, finely chopped
- For Presentation
- 4 Boston lettuce leaves
- In sufficient quantity lime sections
- To taste fleur de sel
Presentation
- Slice scallops into cubes and mist with enough lime juice to completely cover scallops. Marinate in the refrigerator for 30 minutes.
- Add remaining ingredients and stir gently, adjust seasoning to taste and marinate for 60 to 90 minutes. Drain.
- Arrange ceviche in the middle of a Boston lettuce leaf and garnish with lime sections and fine salt, serve
Cook commentary
Serves: 4
This recipe works just as well with white fish, such as sea-bream, tilapia, swordfish and Nile perch.
If you can't find pomegranates, use a diced Lobo apple, red grapes or dried cranberries
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