a fresh taste
Ceviche may be a somewhat unfamiliar dish, but it turns out to be a traditional Peruvian dish loved by the world, ranking 17th among the world's top 100 most popular dishes. It is a seafood salad with vegetables after pickled sliced seafood in fresh lemon or lime. Fresh fruits, green vegetables, and pen shells with spring energy are harmoniously combined. An attractive ceviche that is refreshing and appetizing, and even exudes pretty colors. Here's how to make it simple.
2 serving
Within 20 minutes
자연이랑
Ingredients
  • scallop
    3ea
  • cherry tomato
    4ea
  • Cheongyang red pepper
    1ea
  • a purple onion
    1/4ea
  • Cucumber
    1/2ea
  • Nutritional chives
    1handful
  • Orange
    1/2ea
  • Grapefruit
    1/2ea
  • olive oil
    3TS
  • Lemon
    1ea
  • Salt
    1little
  • ground pepper
    little
Cooking Steps
STEP 1/5
Slice the temples thinly and blanch them in boiling water.
STEP 2/5
The nutritional chives are 4cm long, and Cheongyang peppers are chopped and red onions are chopped thickly.
STEP 3/5
Thinly push cucumbers with fillers, slice tomatoes according to shape, and slice grapefruit and orange flesh.
STEP 4/5
Cut the lemon in half and squeeze the juice out.
STEP 5/5
Place the temple and the cut ingredients on a plate and put lemon juice, olive oil, salt, and pepper on top to complete.
1. If you replace it with a tablespoon of orange juice instead of orange or grapefruit, you can complete an ultra-simple ceviche. 2. It's good to make enough and keep it in the refrigerator and use it for salad or cold sandwiches. 3. Blanch the sliced temple in boiling water for about 10 seconds to enhance the texture.
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