Scallop, Halibut & Plum Ceviche

RECIPES | FEBRUARY 2017

artSAVOR 60

Scallop, Halibut & Plum Ceviche

Taste the ceviche after it sits 20 minutes. We like our ceviche just done but you can go a few minutes under or over depending on your preference.
artSAVOR Ingredients

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Black Pepper, Cilantro, Onion, Thyme, Parsley, Dill, Savory Leaves, Leek, Lime, Sea Salt, Herbs & Spices

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Starter, Appetizer, Seafood
Serves 6-8

RECIPE INGREDIENTS

3T artSAVOR 60
3T Shallots, finely chopped
2 Jalapeños, seeded & finely chopped
Red Chili Flakes, to taste
4T Olive Oil
12 Scallops, diced
3C Halibut ,diced
5 Plums, pitted & diced
1 Lemon, zested & juiced
2 Limes, zested & Juiced
1C Cilantro, Chopped
Flaky sea salt & freshly ground pepper, to taste
More olive oil if needed
More lime juice if needed

SUGGESTED GARNISH

Guacamole
Edible Flowers

DIRECTIONS

Combine artSAVOR 60, shallots, jalapeno, chili flakes, olive oil and a dash of salt
Set aside for 15 to 20 minutes
In two separate mixing bowls, place separately the scallops and halibut
Place scallops in refrigerator
Combine halibut with half of the dressing
Refrigerate for 1 hour
Remove the scallops and halibut from the refrigerator
Combine remaining dressing, scallops and halibut
Stir in lemon/lime zests and juices
Return to refrigerator for another 2 hours
Stir in diced plums and cilantro
Adjust seasoning and add additional lime juice and olive if needed

PLATING & SERVING

Place one serving of the ceviche in the middle of a plate
Add a small scoop of guacamole
Garnish edible flowers and/or micro greens

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