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Scallop and kingfish ceviche
Scallop and kingfish ceviche
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Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
Zesty lime-infused ceviche with perfectly cooked scallops and kingfish.
Ingredients:
  • 280g scallop
  • 220g kingfish or other firm-fleshed white fish, very thinly sliced
  • 180ml lime juice
  • 1 long green chilli, seeded, very thinly sliced
  • 1/2 small Spanish onion, very thinly sliced
  • 250.00 ml baby coriander leaves
  • 1 Lebanese cucumber, very thinly sliced lengthways
  • 2 radishes, very thinly sliced
  • 125ml olive oil
  • Sourdough baguette, toasted, to serve
Instructions:
  • Combine the scallops, kingfish, and lime juice in a large bowl, gently toss to mix. Cover with plastic wrap and refrigerate to marinate for 30 minutes.
  • Strain seafood using a sieve to remove marinade. Transfer seafood to a bowl and mix in chili, onion, coriander, cucumber, and radishes. Season with salt and pepper, then gently toss to combine. Divide ceviche onto plates, drizzle with a bit of oil, and serve with toasted sourdough.

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