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Alfredo Martell
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Recipe

Acha callus ceviche and peaches

20 min
Easy
2
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Healthy, fresh and simple recipe of ceviche of ax and peach callus for all occasions.
Learn more about Alfredo Martell

Ingredients

8 servings
  • 8 scallops
  • 1 pinch of sea ​​salt
  • 3 lemons (juice and grated)
  • 1/2 red onion chopped
  • 3 peaches without seed and chopped in small squares
  • 1 tablespoon of tarragon chopped
  • slices of toasted bread or crackers

Preparation

Slice the tripe into 3 or 4 horizontal slices each.
Put the slices of acha callus with the salt and the zest and juice of the lemon, onion, peach and tarragon.
Stir and put to cool in the refrigerator.

PRESENTATION

Serve the cold mixture on toast or crackers

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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