Yuzu Ceviche with scallop and prawns

– with Chablis Grand Cru –

Ingredients

  • 50 g raw halibut

Ceviche

  • 200 g raw prawns (6 large prawns)
  • 120 g raw scallops (4 scallops)
  • 1 jalapeno
  • 3 tbsp. yuzu juice
  • 1 orange
  • 1 tbsp. lime juice
  • 1 pinch salt (big pinch)
  • 8 g shallot
  • cilantro
  • 1 pkg tortilla chips/plantain chips

Preparation

Ceviche

  • Slice the fish and cut into smaller pieces. Slice rounds of the scallop and prawns
  • Finely chop the shallot
  • Supreme the orange
  • Slice the jalapeno
  • Chop cilantro (around 4 sprigs)
  • Combine yuzu juice, lime juice, salt and all the other ingredients. Set in the fridge for 10min-2h.

Plating

  • Serve ceviche in a bowl, and chips on the side.