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Frank Franco

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Recipe

Aguachile de Callo de Hacha

30 mins
Low
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A rich dish, fresh and spicy for the hot season. El Aguachile de Callo de Hacha is an exquisite ceviche, perfect to start a delicious meal or to be eaten as a rich seafood dish.
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Ingredients

2 portions
  • 300 scallops
  • 2 cups lemon juice
  • 50 grams serrano pepper
  • 1 bunch fresh coriander
  • olive oils, to taste
  • salt, to taste
  • black pepper, to taste
  • avocados, to taste

Preparation

Cut the ax callus into very thin slices.
Blend the serrano pepper, cilantro, a little salt and lemon juice.
Bat the ax callus slices with the aguachile and decorate with chopped cilantro and slices of avocado.
Dress with olive oil.

PRESENTATION

Serve in a glass container.

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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.
Information per 100gr. Portion, provided by USDA
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