Scallop ceviche on mango and avocado salad

Ingredients for 3 servings:

• 1 small onion(s)
• 3 scallops, sushi quality
• 1 red chili pepper(s)
• 1 garlic clove(s)
• 3 limes
• 1 mango(s)
• 1 avocado(s)
• 15 g coriander
• 1 pinch(s) of sugar
• salt and pepper
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

fruity, fresh starter for a special dinner

For the ceviche, finely chop the onions and place them in a small bowl with the scallops. Finely slice the chili, press the garlic, and add them to the bowl. Squeeze the limes and squeeze the juice over the scallops. There should be a fair amount of liquid in the bowl, but the scallops don’t need to be floating. Let the scallops marinate in the refrigerator for about 3 hours, turning them once or twice. The acid will cook the scallops and they won’t be fried or heated in any other way. For the salad, peel the mango, remove the pit, and cut into small pieces. Also cut the avocado into small pieces. Place both in a nice bowl. About 5 minutes before serving, chop the cilantro and stir it into the salad. Mix the salt, pepper, sugar, and oil together, then mix with the lime and chili mixture from the scallops, depending on your desired acidity. I use about half the juice. Let it marinate for a short while. Then arrange on a plate and place a scallop on top and drizzle with a teaspoon of lime juice.