Scallop Ceviche Recipe: Good Food No Stress
This recipe uses the ultimate summer flavours! It works well as either a starter or a light supper, maybe with some crusty bread. I beg you not to be nervous about eating what may seem like raw fish—the acid in the citrus juices ‘cooks’ the scallops. It is vital to get fresh scallops for this.
See more recipes from Tara Walker, author of Good Food No Stress.
6 fresh scallops, sliced very thinly
Juice of 1 lime
Juice of ½ lemon
A pinch of sea salt
1 ripe tomato, skinned and chopped
1 red chilli, chopped
½ red onion chopped
1 avocado, sliced
Handful of fresh coriander, chopped
Lay the scallop slices out on a platter and pour lime and lemon juice over them. Sprinkle with a pinch of salt and leave in the fridge to marinade for at least 2 hours.
When ready to serve, remove from fridge and scatter the tomato, chilli, red onion and avocado over the top. Then sprinkle with the coriander and serve.