Scallop ceviche with seaweed sauce
Ingredients
Servings 1- sea scallop 90 g
- salt 2 g
- ground black pepper 1 g
- scallop marinade 20 g
- green aioli mayonnaise 5 g
- olive oil 5 g
- beetroot mayonnaise. Aioli 5 g
- cucumber peeled 10 g
- celery stalk 10 g
- greens in assortment 3 g
- chili pepper wavy 3 g
- food flowers 5 pcs.
- green oil 3 g
- radish slice 3 g
Cooking
Step 1
Mayonnaise is smeared on a plate, put cucumber slices and celery stalks on top of mayonnaise, sprinkle cilantro leaves on top, add salt and pepper on top.
Step 2
We spread the chopped scallop in a pile, pepper, salt, add olive oil, and decorate with watercress. Next we put a gravy boat with marinade for the scallop.