Scallop Ceviche

 

Ingredients

• Olive oil
• 225g scallops
• 4 tbsp lime juice
• 4 tbsp lemon juice
• 2 cloves garlic, finely chopped
• 2 red chilli, finely chopped
• 1 small red onion, finely chopped
• 2 tbsp chopped coriander (Don’t use if you’re a no coriander freak)
• Salt and pepper
• 1 avocado, diced
• 1 red pepper, diced
• ½ cucumber, diced

Method

1. Chop your scallops into small pieces.
2. Combine in a bowl with 3tbsp lemon juice, 3tbsp lime juice, 1 tsp salt and diced chillies.
3. Refrigerate for 1 hour. Scallops should being to turn opaque.
4. In a separate bowl, combine your cucumber, shallots, avocado, pepper and garlic.
5. Add remaining lemon and lime juice and a drizzle of olive oil.
6. Mix well.
7. Remove scallops from bowl and discard liquid.
8. Mix the scallops with the vegetable mixture.
9. Season with salt and pepper to taste.
10. Serve.