Scallop ceviche might seem a little daunting at first – and that’s just pronouncing it correctly – but it’s very simple, delicious and will definitely impress your dinner guests. It really showcases excellent ingredients so don’t scrimp on the best. There are some great heritage toms around at the moment – treat yourself!
This Peruvian dish is made with most types of fish, however, it’s vital the fish is fresh. Hit up your fishmongers on the morning of making and ensure the scallops are fresh that day. The reason this is important is because the citrus of the limes will be ‘cooking’ the fish. In addition to adding that zesty flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. It’s important the fish is fresh because this process doesn’t kill bacteria.
Timings: 5 minutes prep, plus twenty minutes marinating
Ingredients (serves 2):
- 4 scallops finely sliced
- 2 limes
- Half a red onion
- 10 cherry tomatoes
- A few sprigs of parsley and corriander
- ½ a red chilli
- Pinch of salt and pepper
- Combine all the ingredients in a nonreactive bowl (Stainless steel, ceramic, glass and metal cookware with enamel coating) and stir to mix well. Cover and refrigerate for at least twenty minutes, but no more than one hour.
- The scallops should have changed from slightly translucent to a white colour. Serve onto small plates (we’ve reused the scallop shells) and tuck in!