In Today’s recipe, Chef Sandeep Supkar is sharing a Spanish/ Peru cuisine with our audience. This scallop ceviche by chef Sandeep Supkar is simple yet very delicate and fresh in contemporary platting. After overnight marination, the recipe takes only 10 minutes to prepare.
Ingredients
- 1 Pound – Baby scallops,
- 1 cup (about 12 whole) – Cherry tomatoes, roughly chopped
- 1 – Red serrano chiles, minced (about 1/2 teaspoon)
- Chopped fresh cilantro & additional cilantro for garnish
- 1 cup – finely diced red onion (1/2 medium red onion)
- 1 cup – fresh orange juice
- 1/3 cup – fresh lemon juice
- 1/3 cup – fresh lime juice
- 1/33 cup – Coconut milk
- Salt to taste
- 3 tablespoons – finely shredded unsweetened coconut flakes
Recipe Preparation
- Combine all the ingredients in a nonreactive bowl.
- After combining all ingredients, Stir the mixture very well.
- And then Cover and refrigerate the whole mixture for at least 2 hours.
- Put the ceviche into small (4-ounce) glasses.
- Garnish it well with cilantro.
So this was Scallop Ceviche By Chef Sandeep Supkar. Please let us know in the comment if you would like to ask for a specific recipe from him. Sandals Grande Resorts & Spa - Antigua. Sandeep has 20 years of experience in this industry. Sandeep specializes in western cuisine and modern contemporary presentation. He was the youngest executive chef in celebrity cruises. The chatty bear team interviewed Chef Sandeep for Chatty Bear Chefs Unplugged.
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