Scallop Ceviche
2 servings
5 minutes
Ceviche is a Peruvian way of handling raw products. A sour and spicy marinade that turns fish and vegetables into a bundle of energy. Such strong energy that Peruvian-Japanese chef Nobu Matsuhisa recommends containing it by adding grape seed oil and soy sauce. The muscles of the scallop are called Saint-Jacques in international culinary practic
1
The juice of two lemons is mixed with lightly salted soy sauce in any suitable container using a fork. Mix carelessly, a minute of swirling movements — and that's enough.
- Lemon: 2 pieces
- Soy sauce: 15 ml
2
In the same container, you need to add crushed cloves of hard and juicy garlic. This type is brought from Uzbekistan and Spain — Chinese garlic is usually soft and quite flat in taste.
- Garlic: 2 cloves
3
A pinch of coarse black pepper, a pinch of coarse sea salt, grated ginger, grape seed oil (any Spanish variety), and coarsely chopped fresh cilantro leaves are added. The technique remains unchanged: careless mixing. For about a minute.
- Ground black pepper: to taste
- Salt: to taste
- Ginger: 20 g
- Grapeseed oil: 20 ml
- Cilantro: 20 g
4
Slice the scallop muscles into thin pieces, pour with sauce, and marinate for five minutes. Then it's ready to eat. No toothpaste or mint gum provides such a tactile sense of freshness.
- Sea scallops: 200 g
