This summer ceviche is the perfect starter for all gourmets who want to show off something unique at home. In the warm summer months we long for light, refreshing dishes that pamper our taste buds. For an effortlessly refined starter with a touch of finesse, we suggest the Coquille Ceviche with Mango, Red Pepper, Red Onion, Lime and Coriander.
What is ceviche?
Ceviche is a popular South American preparation of raw fish or shellfish marinated in citrus juice, such as lime juice or lemon juice. This technique is used to 'cook' the fish without exposure to heat. The acidic properties of the citrus juice help cook the raw fish, giving it a firmer texture and a fresh, bright taste.
In addition to the citrus marinade, various ingredients are often added to enhance the flavor. Typical additions are red onion, tomato, coriander, chili peppers and sometimes fruits such as mango or avocado. The combination of fresh, high-quality ingredients and the preparation method makes ceviche a light and refreshing dish, perfect for hot summer days.
Ceviche originates from several Latin American countries, including Peru, Ecuador and Mexico, and has gained international popularity over the years. It is often served as an appetizer in restaurants that focus on Latin American and fusion cuisines.
Enjoy warm summer evenings
The Coquille Ceviche with mango, red pepper, red onion, lime and coriander is an appetizer that celebrates simplicity without sacrificing flavor. It brings the freshness of summer to the fine dining tablecloth in a refined way. With minimal effort you can enjoy a dish that finds the perfect balance between sweet, spicy, sour and savory. An absolute must for those who love refined flavors with a summer twist.
| Tip: View here tips on how to best dress a plate! |
Please note that this is a small starter is.
Scallop ceviche
Equipment
- Sharp fillet knife or carving knifefor the scallops
- Small bowl or baking dishto cook the scallops with lime
- Chef's knife
- Nice platebefore the court
Ingredients
- 10 scallops
- 2 limes juice and zest
- 1 mango cut into cubes of 0.5 cm
- 1 red chili pepper halved, without seeds, into small strips
- 1 Red onion cut into fine strips
- 1 grove coriander picked leaves
- olive oil extra virgin
- pepper and sea salt
Instructions
- Remove the muscle piece from the scallops, this is not tasty to eat. (this is attached to the scallop and you can carefully pull it off by hand)
- Carefully cut the scallops into 3 or 4 slices and place them in a bowl.
- Grate the lime on the top of the scallops, then squeeze the juice onto the scallops as well.
- Cover this and let it cook in the lime for half an hour.
- In the meantime, cut/pick the red pepper, red onion, mango and coriander as described in the ingredients list.
Dressing the dish
- Divide the scallops over the center of the plate like a carpaccio, making sure it is in the middle
- Using a teaspoon, sprinkle a small amount of the remaining lime juice in the bowl over the scallops.
- Also sprinkle a small amount of olive oil on top.
- Sprinkle with pepper and sea salt or fleur de sel.
- Spread the red onion, mango and red pepper over the dish in a playful way. (try the height in the works)
- Finally add fine sprigs of coriander.
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