SCALLOP CEVICHE RECIPE

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If you like the taste of sea food, you will delight yourself with this recipe for scallop ceviche.

INGREDIENTS

(For 6 people)

For the ax callus:

250 grams of ax callus, lion's claw or cultured ladybug, sliced widthwise
¼ olive oil
Salt and pepper

For the avocado:

¼ cup olive oil
2 large avocados finely chopped
One lemon's juice
Salt and pepper to taste

For the pico de gallo:

2 medium tomatoes, ginned and chopped
¼ canteloupe melon, peeled and chopped
1 small onion, minced
2 serrano peppers ginned and chopped
The juice of 2 lemons
¼ cup olive oil
Salt to taste
1 p.v.c tube wheel 7 cm high

PREPARATION

The ax callus:

The sliced callus is marinated with the olive oil, salt and pepper.

Avocado:

The avocados are mixed with the olive oil, the lemon and the salt.

The pico de gallo:

All the ingredients are mixed

PRESENTATION

The p.v.c. wheel is placed. greased with olive oil in an individual plate, add a bed of avocado, press with the back of a spoon, add a sixth of the pico de gallo, and place the slices of ax callus on top , the pvc wheel is carefully removed and is served.

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