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Alfredo Martell
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Recipe

Acha callus ceviche and peaches

20 mins
Low
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 portions
  • 8 scallops
  • 1 pinch sea ​​salt
  • 3 lemons, (juice and grated)
  • 1/2 red onions, chopped
  • 3 peaches, without seed and chopped in small squares
  • 1 tablespoon tarragon, chopped
  • slices 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

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