Scallop ceviche with ginger, chilli and corn

all details

Any good-quality fish, prawns or lobster would be fabulous in this Mexican-inspired ceviche.

Scallop ceviche with ginger, chilli and corn.
Photo: William Meppem

Ingredients

  • 500g scallop meat
  • 1 tbsp very finely chopped ginger
  • ½ red onion, thinly chopped
  • juice of 4 limes
  • ¼ cup extra virgin olive oil
  • 2 wild green chillies, finely chopped
  • 1 bunch coriander, leaves only
  • 1 small sweet potato, peeled, cut into 5mm dice and boiled until tender
  • 1 corn cob, kernels only
  • sea salt and freshly ground pepper

Method

Place the scallops, ginger and onion and half the lime juice in a bowl and set aside for 5 minutes.

Drain off the juices.

Add all the remaining ingredients, seasoning to taste.

Spoon the ceviche into beautiful glasses and serve.

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  • Cuisine - Mexican
  • Course - Starter/Entree
  • Occasion - Australia Day, Christmas, Cocktail Party, Dinner Party

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