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500g fresh scallops, orange roes removed* ½ cup fresh lime or lemon juice ½ small red onion, very finely sliced 1 tsp finely chopped fresh chilli 1 spring onion, finely sliced 2 tbsp boutique extra virgin olive oil 2 large tomatoes, peeled, seeded and finely cubed 1 large avocado (firm but ripe), diced 2 tbsp fresh chopped coriander leaves salt and ground black pepper, to taste 1 tbsp lemon oil or boutique extra virgin olive oil, plus extra to garnish lime or lemon wedges, to garnish
© Annabel Langbein Media
Slice each scallop horizontally in half across the grain. Combine with lime or lemon juice, tossing well to mix through. Refrigerate for at least 2 hours or up to 6 hours. Scallops will whiten and appear cooked. When ready to serve, drain and discard liquids. Add all other ingredients except garnishes and toss lightly to combine.
To serve, arrange a pile of ceviche salad in the middle of each plate, drizzle a little lemon or olive oil around the outside and garnish with lemon or lime wedges.
*Save the scallop roes for another use, such as in fish soup or pan-fried in butter with salt and pepper and finished with a squeeze of lime.
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