Category
Dinner
Servings
1
Prep time
20 minutes
Cook time
0 minutes
Fresh scallop ceviche with cucumber, radish and togarashi - perfect starter or share plate.
Ingredients
- 4 fresh scallops, roe removed
- Juice of 1/2 a lime
- 1 tbsp Extra Virgin Olive Oil
- Salt to taste
- 1 shallot, sliced very thin
- 1 red radish, sliced thin
- 1 baby cucumber, sliced thin lengthways
- Chives, cut into 1cm battens
- Coriander leaf for garnish
- Shichimi togarashi
Directions
Start by slicing the scallops into 5 slices.
- Marinate the scallops in lime juice, olive oil and a good pinch of sea salt.
- Leave the scallops to marinade for 10-20 minutes in the fridge.
- Arrange the scallops on a plate with the sliced shallots, cucumber, radish, chives and coriander and drizzle some of the marinade over the top.
- Sprinkle with the Shichimi togarashi.
- Serve with croutons on the side and enjoy!
Recipe video
Recipe notes
It’s really important to use fresh scallops for this dish.
