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Scallop Cerviche
Serves 4
Easy
Total time:
30 minutes marinating
Refreshing and tangy twist on the South American dish
Skip to 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 1
Combine 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 2
Marinate for half an hour.step 3
Stir in the chopped parsley and spoon the finished cerviche into four cleaned shells to serve.
