Photo of Scallop ceviche with cucumber salad by WW

Scallop ceviche with cucumber salad

5
4
4
SmartPoints® value per serving
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

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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