Scallop ceviche with cucumber salad
½ cup(s), (125ml)
2 tsp, finely grated
16 individual, without roe
1 medium, deseeded, finely chopped
½ medium, finely chopped
4 individual, finely chopped
½ large, finely chopped
¼ cup(s), chopped, plus extra sprigs to serve
1 medium, cut into wedges
- 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.