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Ceviche with scallops
15 m active | 2 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 220
  • Fat about 7g
  • Carbohydrates about 23g
  • Protein about 13g
This is needed
This is needed for 4 people
To marinate
  • 1 green pepper, diced
  • 2 red onion, sliced
  • 1 red chilli, deseeded, finely chopped
  • 4 lime, use only the juice (approx. 150 ml)
  • 350 g scallops without roe (MSC), halved crosswise
To serve
  • 400 g mealy potatoes, cooked in their skins (e.g. sweet potatoes), freshly cooked, peeled, diced
  • 1 garlic clove, finely chopped
  • 2 tbsp chervil, torn into pieces
  • 0.5 tsp sugar
  • 2 tbsp olive oil
  • 1 tsp sea salt
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And that's how it's done
And that's how it's done
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.