Scallop Ceviche, Salonenque Olive Oil and Lemon Marinade

Chateau D’Estoublon

Servings

4

Prep Time

20 minutes

Cuisine

Latin

Category

Appetizer

This Scallop Ceviche with Salonenque Olive Oil and Lemon Marinade is a refreshing, elegant dish that highlights the delicate sweetness of scallops. Marinated in bright citrus and the smooth, nutty notes of Salonenque olive oil, each bite offers a perfect balance of acidity and richness. Fresh herbs and subtle seasoning enhance the natural flavors, making this ceviche a refined appetizer or light main course—ideal for warm-weather entertaining or a sophisticated seafood starter.

Scallop Ceviche, Salonenque Olive Oil and Lemon Marinade

Ingredients

  • 8 Sea Scallops
  • Juice of 1 lime
  • 2 tbsp of Salonenque Olive Oil
  • 1 Granny Smith apple
  • 1 oz of trout roe
  • Currants
  • Radish
  • Parsley
  • Chives

Directions

  1. Cut the scallop meats into thin slices.

  2. In a bowl, mix them with the Olive Oil and lime juice, salt, and pepper to taste.

  3. Let rest for 15 minutes in the refrigerator.

  4. Peel the apple and cut it into small cubes.

  5. Dice the radishes and slice them into thin rounds.

  6. Serve immediately with fish roe, currants, and topped with radish or parsley leaves and chives.