Scallop Ceviche with Sea Buckthorn

Ingredients

• Scallops : 200g
• Velvety, pure sea buckthorn juice: 60ml
• Olive oil: 30ml
• Honey: 5ml
• Peppers: 100g
• Shallot: 50g
• Ginger powder : 20g
• Coriander powder: 20g

For 4 people

Directions:

• Prepare the peppers and cut them into small cubes, chop the shallot.
• Mix: the ” Velvety “, olive oil, honey. Add ginger, coriander and scallops, season to taste and marinate in the refrigerator for 1 to 6 hours.

Serve with:

• Tortillas and avocado
• A baguette and palm hearts or artichokes

Recipe of: Véronique Le Hégarat