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Recipe of Ax Callus with Vegetable Ceviche
Recipe

Ax Callus with Vegetable Ceviche

30 mins
5 mins
Low
37
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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
  • 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

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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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
Rate this tip
Ratings (2)
Corina Sulca
27/03/2019 18:42:05
Súper buenos.
Lily Lopez
02/05/2017 15:29:13
muy fácil de preparar!!

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