2 Oyster and Scallop Ceviche
You'll need:
2 kilos fresh oysters with shell
500 g imported scallops
250 ml white wine vinegar
4 pcs lemon
4 pcs ripe mango
15 g chili flakes
15 g salt
15 g pepper
40 g ginger
40 g basil
50 g mint leaves
50 g wansoy
50 ml patis
How to make it:
1. Marinate both the oyster and the scallop in patis, lime juice, chopped wansoy, basil, mint leaves, minced ginger, and white wine vinegar.
2. Plate with mango slices and sprinkle the rest of the coarsely minced herbs.
Makes 8 servings
Per serving:
231 calories, 13 g protein, 71 g carbohydrates, 3 g fat, 21 g cholesterol
» Sex archive
Men's Health Philippines - February 2006 Issue
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2 Oyster and Scallop Ceviche
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