Scallop Ceviche with Strawberries

Scallop Ceviche with Strawberries
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:45 Total Time


Add all
  • 8


  • 8

    québec strawberries

  • To taste avocado

  • marinade:

  • 5 tsp.
    (25 mL)

    olive oil

  • 1/2 tsp.
    (2 mL)

    sesame oil

  • 1

    lime squeezed

  • 10

    basil minced

  • 1/2 tsp.
    (2 mL)

    finely grated ginger

  • ground pepper


Cut each scallop into three slices.

In a glass bowl, combine marinade ingredients. Add scallops, stirring to coat evenly. Cover and refrigerate for 30 minutes.

Cut four strawberries into thick slices. Save others for garnish.

In each plate, arrange alternating slices of scallops,strawberries and avocado petal-like in a circle.

Drizzle with marinade. Garnish with a whole strawberry and a few basil leaves.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007