Scallop Ceviche
Light and delicious plus simple to make. A winner on any menu.
Casual Dining
Seafood
Snacks & Sides
Australian
Ingredients per serve
Scallops
-
Water 600.0 ml
-
Roe-Off Scallops 1.0 kg
Salad
-
Cucumber, thinly sliced into ribbons 500.0 g
-
Tomato, seeds removed, finely diced 300.0 g
-
Eschallots, finely chopped 200.0 g
-
Radish, thinly sliced 300.0 g
To Serve
-
Olive oil 80.0 ml
-
Coriander Leaves, To Serve
-
Tortilla Crisps, To Serve
-
Limes, Thinly Sliced, To Serve
Preparation
-
Scallops
- Combine KNORR Lime Powder and water and whisk until smooth. Add sliced scallops and let sit for 30 mins.
-
Salad
- Combine cucumber, radish, tomato and eschallots together.
-
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.
