Scallops and Lobster Tails Ceviche
Delicious Ceviche prepared with the McKeown Draft Cider
12 fresh scallops, medium size (300 gr)
2 cooked lobster tails
1/2 red onion, finely chopped (90 gr)
1/4 cup fresh lime juice (2 limes)
1/2 cup McKeown Cider Draft (125 ml)
Pinch of ground Chili
4 Tbsp. of fresh cilantro finely chopped (8 gr)
Salt and Pepper freshly ground
Mesclun Lettuce or sping mix lettuce
Slice the scallops into 1 cm pieces (2 or 3 per scallop). Press the lime juice. Toss together the scallops, red onion, cider, chili, salt and pepper in a bowl. Cover and chill for 2 hours. Do ahead : this mixture can be left in the fridge up to 4 hours. This way, the cider and the acidity of the lime juice will cook the scallops.
Just before serving, shell off the lobster tails, cut each tail in rounds similar to the scallops and reserve. Strain the marinated scallops, add cilantro and toss. Lay down the Mesclun Lettuce on the plates, place the scallop ceviche in the center and decorate with the lobster tail rounds. Lastly, drizzle olive oil over the Ceviche and add freshly grounded pepper to enhance the aromas.