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!
Timings: 5 minutes prep, minimum 2 hours marinating
Ingredients (serves 2):
- 4 scallops
- 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 2 hours, and up to 16.
- 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!