Scallop cevich

all details

There are various types of lime - sweet Palestinian or Indian, and sour kaffir or makrut - but the two most commonly available are the acidic key lime and Tahitian lime. Both have a glossy green peel but, if left to ripen further on the tree, that skin turns yellow.

Scallop cevich
Photo: Marco del Grande

Ingredients

  • 16 scallops
  • the juice of 13 limes
  • 3 shallots or a medium red onion
  • 2 finely chopped ripe tomatoes
  • 3 or more chopped chillies
  • a bunch of roughly chopped coriander
  • 4 tbsp of extra virgin olive oil
  • salt and pepper

Method

Choose scallops in their shells, which make perfect saucers for serving.

To make enough for a first course for 4 people, get 16 scallops.

Slice each into 2 or 3 discs. Slice each disc into 4 or 5 strips and place in a bowl. Add the juice of 10 limes and mix well. Refrigerate for an hour. Meanwhile, finely chop 3 shallots or a medium red onion and put into a bowl. Add two finely chopped ripe tomatoes, 3 or more chopped chillies and a bunch of roughly chopped coriander. After the scallops have marinated, strain the lime juice and discard. Add the scallop strips to the rest of the ingredients and dress the lot with the juice of 3 fresh limes, 4 tbsp of extra virgin olive oil, salt and pepper.

Toss well, place in the scallop shell or in iceberg lettuce leaves and serve.

 

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  • Cuisine - Italian
  • Course - Lunch

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