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

Ingredients per serve
Scallops
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Water 600.0 ml
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Roe-Off Scallops 1.0 kg
Salad
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Cucumber, thinly sliced into ribbons 500.0 g
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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
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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.
-
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.