– with Chablis Grand Cru –
- Serves: 4
- Category: Starters
Ingredients
- 50 grams raw halibut
Ceviche
- 200 grams raw prawns (6 large prawns)
- 120 grams raw scallops (4 scallops)
- 1 jalapeno
- 3 tablespoons yuzu juice
- 1 orange
- 1 tablespoon lime juice
- 1 pinch salt (big pinch)
- 8 grams shallot
- cilantro
- 1 package tortilla chips/plantain chips
Instructions
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.