Scallop ceviche
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 6 scallops
- 2 tbsp extra-virgin olive oil
- 1 tomatodiced
- ½ avocadodiced
- 1 handful (optional) micro herbs
- finely chopped to make 1 tbsp coriander leaves
- (optional) Tabasco
MARINADE
- 1 shallotfinely chopped
- 2 limesjuiced
- 1 tsp palm sugar or light soft brown sugar
- ½ tsp sea salt
- 1 tsp olive oil
Nutrition: per serving
- kcal229
- fat19.7g
- carbs5.3g
- fibre2.2g
- protein6.6g
- salt1.7g
Method
step 1
Mix the marinade ingredients together in a small bowl. Use a sharp knife to slice the scallops finely and add them to the marinade. Cover and leave for 15 minutes to cure. Arrange the scallop slices on two plates. Stir the extra-virgin olive oil into the marinade. Top the scallops with a scatter of tomato, avocado, micro herbs and coriander. Drizzle with a little more marinade. Serve. Add a few drops of tabasco if you like.
