Scallop ceviche with ginger, chilli and corn

Neil Perry
Scallop ceviche with ginger, chilli and corn.
Scallop ceviche with ginger, chilli and corn. Photo: William Meppem
Difficulty
Easy

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

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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