Cerviche
Cerviche
1/2 lb cooked scallops, diced
1/2 lb cooked prawns, diced
1 cup lime juice
1 Tbsp minced garlic
1/2 cup red onion, diced
1 cup fresh red tomatoes, diced
4 Serrano chiles, seeds and ribs removed, diced
1/2 cup cilantro
1 cup cucumber, peeled and disced
1 avocado, peeled and diced
salt
IN a non-reactive dish, toss together the scallops, prawns, lime juice and garlic. Marinate for 30 minutes in the refridgerator.
Once marinated, add remaining ingredients. Refridgerate for 15 minutes.
Serve in a lettuce cup.
Wine Suggestions
Pinot Gris is a perfect match!
Home