Scallop Cerviche
- Preparation and cooking time
- Total time
- 30 minutes marinating
- Easy
- Serves 4
Ingredients
- 10-12 good sized hand-dived scallops, trimmed and quartered. Clean and reserve 4 shells to serve in.
- Juice of 2 limes, 1 lemons and 1 orange
- 1 small shallot or red onion, sliced very thinly
- 1/2 tablespoon olive oil
- 1 fresh green jalapeno chilli, deseeded and sliced very thinly
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon unrefined sugar
- Pinch of salt
- 1 tablespoon parsley, chopped
Method
- STEP 1Combine all of the ingredients apart from the parsley in a bowl or plastic tub (not metal because it can taint the flavour). Ensure the scallops are submerged in the liquid.
- STEP 2Marinate for half an hour.
- STEP 3Stir in the chopped parsley and spoon the finished cerviche into four cleaned shells to serve.
