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Ax Callus with Vegetable Ceviche

Name: Ax Callus with Vegetable Ceviche
Prep time: 35 min
Cook time: 35 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 tablespoons Extra Special Olive Oil®; 500 grams scallop; to taste 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 Hearts of Palmito Extra Special®; 1/2 cups tomtato, diced and seeded; 2 tablespoons fresh coriander, finely chopped; 1/2 cups lemon juice; 4 tablespoons Extra virgin olive oil with Extra Special® garlic; 1 tablespoon pequin pepper, dry and roasted; to taste salt and pepper; to taste arugula, to decorate

30 mins

5 mins

Low

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In these hot days you can not miss this amazing sealed ax callus accompanied by a rich and spicy vegetable ceviche with a marinated lemon, chile piquin and garlic olive oil. It is accompanied with mango, jicama, cucumber and palm hearts. Delicious and very fresh!

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Ingredients

8 portions

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Preparation

In a frying pan over high heat, seal the ax callus with olive oil. Salpimenta and reserve.

For the ceviche, in a bowl add the ax callus, the mango, the jicama, the cucumber, the palm hearts, the tomato and the coriander. Mix very well.

Blend the lemon juice with olive oil, chili pepper, salt and pepper.

Pour the previous preparation into the mixture of vegetables and marina in refrigeration for 30 minutes. Serve the ax callus with the vegetable ceviche and decorate with arugula.

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