Scallop Ceviche | Coco Yuzu Crayon

Recipe by Chef Jean-Philippe Desjardins

Ingredients for 2 servings

• 8 large scallops
• Juice of 1 orange
• Juice of 1/2 grapefruit
• Juice of 1 lemon
• Juice of 2 limes
• 1 small hot pepper, seeded and chopped
• 2 tbsp olive oil
• A few fresh mint leaves, finely chopped
• Fleur de sel or fine salt

Preparation

1. Slice the scallops thinly and arrange them on a deep plate.
2. Mix the citrus juices, olive oil, and chopped hot pepper.
3. Pour the juice mixture over the scallops until fully covered.
4. Season with salt and add the finely chopped mint.

For an extra touch, you can add some candied orange zest. To make them, blanch the zest (removing the white part) three times. Then, cover with equal parts water and sugar, and cook on low heat until the peel becomes translucent.

Finish by shaving the Coconut Yuzu Food Crayon!