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Scallop Ceviche

Light and delicious plus simple to make. A winner on any menu.

Scallop Ceviche – Recipe

Ingredients

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Scallops

Salad

  • Cucumber, thinly sliced into ribbons 500 g
  • Tomato, seeds removed, finely diced 300 g
  • Eschallots, finely chopped 200 g
  • Radish, thinly sliced 300 g

To Serve

  • Olive oil 80 ml
  • Coriander leaves, to serve
  • Tortilla crisps, to serve
  • Limes, thinly sliced, to serve

Preparation

  1. Scallops

    • Combine KNORR Lime Powder and water and whisk until smooth. Add sliced scallops and let sit for 30 mins.

  2. Salad

    • Combine cucumber, radish, tomato and eschallots together.

  3. To Serve

    • Add scallops to salad and toss to combine, place on serving plate and drizzle with oil, top with coriander and serve with tortilla crisps and limes.