Scallop Ceviche

A simple and delicious scallop salad from Elizabeth Manville - full of clean citrus flavours with a touch of chilli
Scallop Ceviche
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes plus marinating
  • Effort: easy

Ingredients

main

  • 1 tbsp orange juice, freshly squeezed
  • 2 tbsp fresh lime juice, freshly squeezed
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp extra virgin olive oil, preferable estate-bottled
  • 1 tsp chilli paste
  • 12 fresh scallops
  • 1 red pepper, cored, deseeded and diced
  • ½ cucumber, unpeeled, deseeded and diced
  • salt, and freshly ground black pepper
  • chopped dill, or fennel, to garnish

Method

1.Whisk together the citrus juices, oil and chilli paste with salt and pepper to taste. Toss with the uncooked scallops and refrigerate for 1 hour.

2. Remove the scallops from the fridge. Transfer to a serving bowl and toss with the red peppers and cucumber. Garnish with dill or fennel.

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