Scallop ceviche with lime and coriander
Buy the freshest, largest sea scallops you can find for this seductively simple first course.
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- 4 large sea scallops
- 2 tbsp extra virgin olive oil
- 1/2 avocado
- 2 tbsp coriander leaves
- 2 tbsp mint leaves
- Title:Ceviche dressing
- 1 red shallot
- 3 tbsp lime juice
- 2 tsp caster sugar
- 1/2 tsp flaked sea salt
- 1 tsp olive oil
Clean and trim the scallops, removing any roe. Cut each scallop horizontally into three or four fine slices. Arrange on a platter in a single layer.
For the dressing Slice the shallot very finely. Combine the lime juice, sugar, salt and oil and stir until the sugar dissolves. Add the shallots. Cover the scallops with the dressing and refrigerate for 15 minutes.
To serve Arrange the scallops on two dinner plates. Whisk the 2 tbsp of oil into dressing.
Peel and finely dice the avocado. Lightly toss avocado, coriander and mint in the dressing and arrange in a mound on top of the scallops. Drizzle any remaining dressing over scallops.