Scallop Ceviche
Light and delicious plus simple to make. A winner on any menu.
Ingredients
Scallops
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Water 600 ml
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Roe-Off Scallops 1 kg
Salad
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Cucumber, thinly sliced into ribbons 500 g
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Tomato, seeds removed, finely diced 300 g
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Eschallots, finely chopped 200 g
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Radish, thinly sliced 300 g
To Serve
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Olive oil 80 ml
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Coriander leaves, to serve
-
Tortilla crisps, to serve
-
Limes, thinly sliced, to serve
Preparation
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Scallops
- Combine KNORR Lime Powder and water and whisk until smooth. Add sliced scallops and let sit for 30 mins.
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Salad
- Combine cucumber, radish, tomato and eschallots together.
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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.
