CUCUMBER WITH CEVICHE SCALLOP AND TUNA
THIS MEAL IS FOR LUNCHES & DINNERS
Prep Time: 10 mins | Cooking Time: 20 mins | Serves: 2 people | Difficulty: Easy
COOKING INSTRUCTIONS- Using a potato peeler, peel evenly thick strips off a telegraph cucumber and place the strips into a long bowl with white vinegar, lemon juice, salt and stevia and allow to pickle for 20 minutes
- Cut scallops and tuna into small 5mm cubes and place in a bowl with white vinegar, dill, salt, coconut cream and lemon juice. Finely dice red onion and add to the bowl. Cover and place in the fridge for 10-20 minutes.
- After cucumber has picked, roll them into rounds with the thinnest end last so it easily sticks. Make them wide enough to take your seafood filling
- Pour off excess fluid from the seafood and add two teaspoons of whole egg mayonnaise.
- Spoon in seafood mixture into cucumber rounds (3-4) and top with a sprig of dill.
INGREDIENTSClick on the ingredients to view related recipes.
- Cucumber - Telegraph
- 75 grams
- Vinegar White
- 50 mls
- Lemon juice
- 2 teaspoons
- Stevia - Granulated
- 1/2 tsp
- Salt
- 1 pinch
- Scallops
- 125 grams
- Tuna - Raw Fillet
- 125 grams
- Vinegar White
- 50 mls
- Lemon juice
- 2 teaspoons
- Salt
- 1 pinch
- Dill - Fresh
- 3 teaspoons
- coconut cream
- 75 mls
- Mayo - Full Fat - No Added Sugar
- 2 teaspoons
No comments yet, be the first to leave one!
You must be logged in to post a comment.