How to cook Scallop Ceviche
- 16 scallops, in their shells, cleaned
- 1 teaspoon finely grated lime zest
- 1/4 cup lime juice
- 2 garlic cloves, chopped
- 2 red chillies, deseeded and chopped
- 1 tablespoon chopped coriander (cilantro) leaves
- 1 tablespoon olive oil
- Whole coriander (cilantro) leaves, for serving
- Take the scallops off their shells, but don't throw away the shells.
- In a non-metallic bowl, mix together the lime zest and juice, garlic, chilli, chopped coriander and the olive oil, and season with salt and pepper. Put the scallops in the dressing and stir to coat. Cover with plastic wrap and refrigerate for 2 hours.
- The acid from the lime juice will 'cold-cook' the scallop meat, turning it white.
- To serve, slide each scallop back onto a half shell and spoon a little of the lime dressing over each of the scallops. Top each one with a coriander leaf.
- Serve the Scallop Ceviche cold.
Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.
This recipe for Scallop Ceviche serves/makes: 4
The Scallop Ceviche recipe is adopted from The Fish Food by Zoe Harpham.
Main Ingredient: Scallops
Preparation Method: Marinated/Uncooked