CUCUMBER WITH CEVICHE SCALLOP AND TUNA



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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

  1. 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
  2. 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.
  3. 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
  4. Pour off excess fluid from the seafood and add two teaspoons of whole egg mayonnaise.
  5. Spoon in seafood mixture into cucumber rounds (3-4) and top with a sprig of dill.