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Scallop pomegranate ceviche
2025-06-06
https://api2.metro.ca/userfiles/image/recipes/ceviche-petoncle-jus-pomme-grenade-12364.jpg
PT20M
PT00M
PT1H20M
Slice or halve the scallops, depending on their size. Refrigerate them.Halve the pomegranates and the lime. Juice them using a citrus press.Pour the juice over the scallops, making sure they are covered in juice. The acidity will marinate them. Cover in cling wrap and refrigerate for 1 hour.Peel and slice the onion into rings, as finely as possible. Set aside.Cut off the jalapeño top and remove all of its seeds. Slice the jalapeño into rings of the same thickness as the red onion. Remove the coriander leaves from the sprigs and tear them up coarsely.Peel the avocados and remove their pits. Slice the avocados into fine strips. Place these in a bowl with half of the olive oil. Season to taste.Strain the ceviche of its juices. Pour the remaining olive oil on top, season to taste and add the onion rings, the jalapeño rings and coriander. Toss well.Plate the avocado in the middle of a dish. Top with the ceviche and serve with corn chips.Source : Martin Juneau
4
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340 g scallops (bay scallops), fresh or frozen
2 ripe pomegranates pomegranates
1 lime, juiced
1 small red onion
1 small jalapeño pepper
2 sprigs coriander
2 ripe avocados
20 mL olive oil
Salt, to taste
crushed pepper, to taste
1 bag blue or red QUE PASA corn chips
Scallop pomegranate ceviche
4
Appetizers
0:20
Preparation
0:00
COOKING
1:20
TOTAL TIME
Ingredients
-
340 g
scallops (bay scallops), fresh or frozen
-
2
ripe pomegranates pomegranates
-
1
lime, juiced
-
1
small red onion
-
1
small jalapeño pepper
-
2 sprigs
coriander
-
2
ripe avocados
-
20 mL
olive oil
-
Salt, to taste
-
crushed pepper, to taste
-
1 bag
blue or red QUE PASA corn chips
Preparation
Slice or halve the scallops, depending on their size. Refrigerate them.
Halve the pomegranates and the lime. Juice them using a citrus press.
Pour the juice over the scallops, making sure they are covered in juice. The acidity will marinate them. Cover in cling wrap and refrigerate for 1 hour.
Peel and slice the onion into rings, as finely as possible. Set aside.
Cut off the jalapeño top and remove all of its seeds. Slice the jalapeño into rings of the same thickness as the red onion. Remove the coriander leaves from the sprigs and tear them up coarsely.
Peel the avocados and remove their pits. Slice the avocados into fine strips. Place these in a bowl with half of the olive oil. Season to taste.
Strain the ceviche of its juices. Pour the remaining olive oil on top, season to taste and add the onion rings, the jalapeño rings and coriander. Toss well.
Plate the avocado in the middle of a dish. Top with the ceviche and serve with corn chips.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
