Scallop ceviche with cucumber salad

Name: Scallop ceviche with cucumber salad
Prep time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 0.5 cup(s) Lime juice (125ml); 2 tsp Fresh ginger finely grated; 2 tsp Fish sauce; 1.5 tbs Brown sugar; 16 individual Scallop(s) without roe; 1 tbs Olive oil; 1 medium Lebanese cucumber deseeded, finely chopped; 0.5 medium Red onion finely chopped; 4 individual White radish finely chopped; 0.5 large Avocado finely chopped; 0.25 cup(s) Fresh coriander chopped, plus extra sprigs to serve; 1 medium Lime(s) cut into wedges

Points®

Total Time

1 hr

Prep

30 min

Cook

0 min

Serves

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

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.
Meanwhile, combine oil, cucumber, onion, radish, avocado and coriander in a bowl. Season with salt and pepper.
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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Scallop ceviche with cucumber salad

Ingredients

Instructions

Notes

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