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Member recipe

Scallop Cerviche

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Serves 4

Refreshing and tangy twist on the South American dish

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  • 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


    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.
    2. Marinate for half an hour.
    3. Stir in the chopped parsley and spoon the finished cerviche into four cleaned shells to serve.

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2nd Sep, 2009
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