Queen Scallop Ceviche Salad

INGREDIENTS

Queen scallop ceviche salad with sesame seeds, red pointed cabbage, asparagus, carrots, cucumber, edamame beans, radish and herbs

Serves 4 people

200g queen scallops
1 tbsp sesame seeds
1 lime
2 tbsp olive oil
3 tbsp roasted sesame oil
1 red pointed cabbage
4 green asparagus
4 radishes
2 small carrots
½ cucumber
80g edamame beans
Herbs

aftur

INSTRUCTIONS

  1. Toss the queen scallops with olive oil, salt and lime juice.

  2. Defrost the edamame beans or scald them in freshly boiled water.

  3. Wash the asparagus, cucumber and radishes.

  4. Slice the radishes thinly and place into ice-cold water.

  5. Peel the carrots and chop into small pieces.

  6. Chop the cucumbers and asparagus into small pieces.

  7. Slice the pointed cabbage thinly.

  8. Toss the pointed cabbage, asparagus, cucumber, carrots and edamame beans with salt, lime and sesame oil.

  9. Toss the queen scallops with sesame seeds.

  10. Plate the salad first and then add queen scallops, radishes and herbs on top.
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