Scallop Ceviche

Ingredients for Scallop Ceviche

• 450g bay scallops, quartered

• 240ml (about 12 whole) cherry tomatoes, roughly chopped

• 2 green or red serrano chillies, seeded and minced (about 1/2 teaspoons )

• 3/4 cup chopped fresh coriander, plus additional for garnish

• 160g finely diced red onion (1/2 medium red onion)

• 240ml fresh orange juice

• 80ml fresh lemon juice

• 80ml fresh lime juice

• Salt to taste

• 3 tablespoons finely shredded unsweetened coconut flakes

How to make Scallop Ceviche

1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.

2. Spoon the ceviche into small (110g) glasses and garnish with coriander.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.