Scallop with Vegetable Ceviche

Superama
On these hot days, you can't miss trying this incredible seared scallop accompanied by a delicious and spicy vegetable ceviche with a marinade of lime, chili piquín, and garlic olive oil. It is served with mango, jicama, cucumber, and hearts of palm. Delicious and very fresh!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 tablespoons Extra Special Olive Oil®
  • 500 grams ax callus
  • salt and pepper
  • 1 cup mango, cut into cubes
  • 1/2 cups jicama, cut into cubes
  • 1/2 cups cucumber, cut into cubes
  • 1/2 cups Extra Special® hearts of palm
  • 1/2 cups tomato, cut into cubes and seedless
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 cups lime juice
  • 4 tablespoons extra virgin olive oil with garlic Extra Special®
  • 1 tablespoon piquín chile, dried and roasted
  • salt and pepper
  • arugula, for garnish
Preparation
30 mins
5 mins
Low
  • In a pan over high heat, sear the scallop with olive oil. Season with salt and pepper and set aside.
  • For the ceviche, in a bowl add the scallop, mango, jicama, cucumber, hearts of palm, tomato, and cilantro. Mix very well.
  • Blend the lime juice with the olive oil, chili piquín, salt, and pepper.
  • Pour the previous preparation into the vegetable mixture and marinate in the refrigerator for 30 minutes. Serve the scallop with the vegetable ceviche and garnish with arugula. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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