Ceviche with Scallops - Rosé Ale (La Nébuleuse)

To accompany such a distinctive “rosé ale”, we offer a Scallop Ceviche with citrus fruits and avocado . This light and refreshing dish will complement the beer with its tangy flavors and delicate texture.

Ingredients for 2 people:

  • 10 fresh scallops, without coral
  • 1 ripe avocado
  • 1 pink grapefruit
  • 1 orange
  • 1 lime
  • 1 small shallot, finely chopped
  • 1 tablespoon of olive oil
  • Salt and pepper
  • A few coriander leaves for garnish

Instructions :

  1. Preparation of Ceviche :

    • Cut the scallops into thin slices and place them in a bowl.
    • Squeeze the lime juice and pour it over the scallops. Mix gently, cover and leave to marinate in the refrigerator for about 30 minutes.
  2. Preparation of Citrus Fruits and Avocado :

    • Peel the grapefruit and orange, and remove the segments. Cut them into small pieces.
    • Cut the avocado in half, remove the pit and skin, then cut the flesh into small cubes.
  3. Assembly :

    • Lightly drain the marinated scallops and add the chopped shallot, citrus pieces and avocado.
    • Drizzle with olive oil, salt and pepper to taste, then mix gently.
  4. Services :

    • Arrange the ceviche on plates, garnish with a few coriander leaves for color and flavor.
  5. Tasting :

    • Serve immediately with the chilled rosé ale. The tangy and fruity flavors of the ceviche will highlight the subtlety of the beer, while its lightness will compliment the finesse of the scallops.

A refined and harmonious marriage, perfect for a light summer meal!

Cheers & Stay Brewtiful!