Scallop ceviche with cucumber salad
4
Points®
Total time: 1 hr • Prep: 30 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
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