Photo: www.znapshot.se / Per Erik Berglund
Swedish Ceviche with scallops, apple and dill croutons
: Swedish National Culinary Team
: Starter
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: 2
This is a refreshing cocktail with a delightful crispiness in the tart apple and toasted dill croutons.
Ingredients
Ceviche:
- 4 thinly sliced scallops
- 20 peeled fresh cooked shrimps
- 1 Granny Smith apple, diced
- 1 tablespoon chopped garden cress
- 1 teaspoon finely grated fresh horseradish
- 1 tablespoon eschallots, finely chopped
- ½ lemon: juice and zest
- 2 teaspoons olive oil
- salt
- black pepper
Croutons:
- 2 slices white bread, cut into small pieces
- 1 tablespoon butter
- 1 teaspoon dill, finely chopped
Instructions
Ceviche:
- Combine all ingredients in a bowl and season with salt and black pepper. Marinate for 10 minutes.
Croutons:
- Fry the bread in butter until golden brown. Drain on kitchen paper then toss with the dill.
Presentation:
- Divide the ceviche between 2 ramekins or cocktail glasses and sprinkle with croutons.
