Name: Scallop with Vegetable Ceviche
Prep time: 35 min
Cook time: 5 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 tablespoons Extra Special Olive Oil®; 500 grams ax callus; 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 Extra Special® hearts of palm; 1/2 cups tomato, cut into cubes and seedless; 2 tablespoons fresh cilantro, finely chopped; 1/2 cups lime juice; 4 tablespoons extra virgin olive oil with garlic Extra Special®; 1 tablespoon piquín chile, dried and roasted; salt and pepper; arugula, for garnish

Preparation

30 mins

5 mins

Low

In a pan over high heat, sear the scallop with olive oil. Season with salt and pepper and set aside. For the ceviche, in a bowl add the scallop, mango, jicama, cucumber, hearts of palm, tomato, and cilantro. Mix very well.