Recipe

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BAY SCALLOP CEVICHE WITH MANGO

4
Portions

Ingredients

  • 32 scallops
  • 1 lime
  • 1 orange
  • 1 Atulfo mango
  • 10 ml of chopped chives
  • 20 ml of chopped green onion
  • 45 ml of olive oil
  • Add salt and Espelette pepper

Preparation

  • Remove the muscle from the scallop and set aside in a cool place.
  • Zest 1 lime and half an orange. Peel the citrus fruits and remove the segments. Reserve pulp and supremes separately.
  • Recover the juice from the citrus fruits by squeezing the pulp. Add the citrus juice to the scallops and marinate for about 1 hour in the refrigerator.
  • Peel the mango and remove the flesh from the pit. Cut the mango and citrus fruit segments into small cubes.
  • In a bowl, combine the diced fruit, chives and green onion and set aside.
  • Drain the marinated scallops and reserve the citrus juice.
  • Add scallops to fruit mixture. Season with salt, Espelette pepper, olive oil and citrus juice.
  • Serve