Scallop and kingfish ceviche

Cooking Fish Scallop and kingfish ceviche

Lime juice permeates and cooks the scallops and kingfish to perfection in this refreshing seafood ceviche.

Lables: Egg free Lactose free Milk free Peanut free Tree nut free
  1. Place scallops, kingfish and lime juice in a large bowl, then toss gently to combine. Cover with plastic wrap and marinate in the fridge for 30 minutes.
  2. Drain seafood through a sieve and discard marinade. Place seafood in a bowl. Add chilli, onion, coriander, cucumber and radishes. Season to taste with salt and pepper and toss gently to combine. Divide ceviche among plates, then drizzle with a little oil. Serve with toasted sourdough.

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16 scallops without roe, very thinly sliced
220g kingfish or other firm-fleshed white fish, very thinly sliced
3/4 cup lime juice
1 long green chilli, seeded, very thinly sliced
1/2 small Spanish onion, very thinly sliced
1 cup baby coriander leaves
1 Lebanese cucumber, very thinly sliced lengthways
2 radishes, very thinly sliced
1/2 cup extra virgin olive oil
Sourdough baguette, toasted, to serve

Adv

Autors
Preparation time
50
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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