Scallop Ceviche with Snow Peas
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Scallop (ready to cook)
- 1 Lime (juiced)
- 100 grams Snow peas
- salt
- freshly ground pink Peppercorns
- 1 pinch brown sugar
- 2 Tbsps olive oil
- freshly ground peppers
- 4 Tbsps Crème fraiche
- Chinese chive flower
Preparation steps
1.
Rinse scallops, pat dry and cut into small cubes. Combine with half of lime juice in a bowl and refrigerate, covered, for about 30 minutes.
2.
Rinse snow peas and blanch in boiling salted water for about 1 minute. Drain well. Finely chop and place into shot glasses. Add drained scallops and sprinkle with ground pink peppercorns.
3.
Combine sugar with oil and remaining lime juice and season with salt and pepper. Drizzle over scallops. Mix crème fraîche until creamy and put a dollop of it on scallops. Season with ground pink pepper and chive blossoms. Serve immediately.
