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Recipe

Ceviche of Erquy scallops, Salonenque olive oil marinade

Ingredients :

– 200 g scallops

– Juice of one lime

– Salt and pepper to taste

– 1 Granny Smith apple

– A few pink radishes

– Salonenque olive oil

 

 

 

Preparation:

  1. Open the scallops and cut into small pieces.
  2. In a bowl, mix the scallop pieces with the lime juice, salt and pepper. Refrigerate for 15 minutes.
  3. Dice the Granny Smith apple.
  4. Cut the radishes into thin slices.
  5. Just before serving, add the diced apple and radish slices to the scallop mixture.
  6. Mix gently and serve immediately.
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Château d'Estoublon
13990 Fontvieille, France
04 90 54 64 00
contact@estoublon.com
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