Peruvian Scallop Ceviche
 
Ingredients:  
6 pieces Ocean Jewel Hokkaido Scallops (10/20 count)
1/2 cup Lime juice (fresh)
1/2 cup Lemon juice (fresh)
1 clove Garlic (minced)
1/2 tsp Ginger (grated)
1/4 tsp Hot pepper (minced) (recommend Aji Limo Red or Habanero)
2 tsp Cilantro (chopped)
Sea salt and pepper to taste
1 Sweet potato (medium size, cooked and sliced)
1 Corn on the cob (cooked and sliced)
1 Red onion (small and thinly sliced)
Boston bib lettuce, lemon wedges, lime wedges and fresh sprigs of cilantro for garnish
 
DIRECTIONS:

1. Thinly slice scallops. Lay out in a dish.

2. Combine the following ingredients: lime juice, lemon juice, garlic, ginger, hot peppers and chopped cilantro. Season with salt and pepper. Pour on top of scallops and let marinate for at least 20 minutes.

3. Serve on top of lettuce and garnish with the sweet potato, corn, sliced red onions, lime wedge, lemon wedge and cilantro leaves.

Serves 2-3






Quantity Item Your cost
6 pieces Ocean Jewel Hokkaido Scallops (10/20 count) $
1/2 cup Lime juice (fresh) $
1/2 cup Lemon juice (fresh) $
1 clove Garlic (minced) $
1/2 tsp Ginger (grated) $
1/4 tsp Hot pepper (minced) (recommend Aji Limo Red or Habanero) $
2 tsp Cilantro (chopped) $
Sea salt and pepper to taste $
1 Sweet potato (medium size, cooked and sliced) $
1 Corn on the cob (cooked and sliced) $
1 Red onion (small and thinly sliced) $
Boston bib lettuce, lemon wedges, lime wedges and fresh sprigs of cilantro for garnish $
Total Plate Cost $
Suggested Sell Price
(based on 30% food cost)
$
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