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Ceviche på hummer och kammussla

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Ingredienser

8 st st kammusslor kammussla
(MSC)
5 dl dl vatten vatten
0,5 dl dl salt salt
2 st st hummer hummer
2 msk msk olivolja olivolja
svartpeppar svartpeppar
1 st st schalottenlökar schalottenlök
1 knippen knippe dill dill
1 msk msk pepparrot pepparrot
1 dl dl gurkor gurka
1 dl dl äpplen äpple
2 st st citroner citron
(Eko)

Ceviche på hummer och kammussla

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0:20 min
(5)

Gör så här:

1. Låt kammusslor och hummer tina i kyl över natten.

2. Rör ut saltet i 5 dl kallt vatten och låt kammusslorna ligga där i 2 minuter. Ta upp och skölj av i kallt vatten. Tärna musslorna och ta ur stjärten på humrarna, skär i grova bitar. Spara de urtagna klorna till dekoration.

3. Blanda tärnat äpple, gurka, schalottenlök och riven pepparrot i en skål. Mixa ihop citronjuice, olivolja, salt och lite nymald svartpeppar, rör ner det rivna citronskalet. Tillsätt kammusslor och hummer i gurk/äppelsalladen och låt dra med dressingen ett par minuter.

4. Servera i cocktailglas och toppa med dill, hummerklon samt lite riven pepparrot.

Recept av: Karin Sundgren

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