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Photo of Scallop ceviche with cucumber salad by WW

Scallop ceviche with cucumber salad

4
Points®
Total Time
1 hr
Prep
30 min
Cook
0 min
Serves
4
Difficulty
Moderate
Ceviche is a refreshing South American dish featuring marinated raw seafood-just perfect for hot days.

Ingredients

Lime juice

½ cup(s), (125ml)

Fresh ginger

2 tsp, finely grated

Fish sauce

2 tsp

Brown sugar

1½ tbs

Scallop(s)

16 individual, without roe

Olive oil

1 tbs

Lebanese cucumber

1 medium, deseeded, finely chopped

Red onion

½ medium, finely chopped

White radish

4 individual, finely chopped

Avocado

½ large, finely chopped

Fresh coriander

¼ cup(s), chopped, plus extra sprigs to serve

Lime(s)

1 medium, cut into wedges

Instructions

  1. Combine juice, ginger, fish sauce and sugar in a small bowl. Stir until sugar has dissolved. Arrange scallops, in a single layer, in a large shallow dish. Drizzle over juice mixture. Place in fridge for 30 minutes to infuse flavours.
  2. Meanwhile, combine oil, cucumber, onion, radish, avocado and coriander in a bowl. Season with salt and pepper.
  3. Divide scallops among serving plates. Top with cucumber salad. Drizzle with juice mixture and serve with extra coriander and lime wedges.

Notes

SERVING SUGGESTION: Mixed salad leaves, plus wholemeal sourdough bread.

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