View Full Version : Coriander Scallop Ceviche



Kitchen Witch
August 13th, 2015, 08:00 AM
Coriander Scallop Ceviche

Comments: If you do not feel like eating raw shellfish, boil scallops until just cooked, for approximately 2 minutes.
Drain, cool under cold water; drain well.
Mix in a little olive oil, cover and refrigerate until ready to marinate.
Servings: 4
Ingredients Preparation

16 medium approximately 1/2-inch [1.3-cm] each scallops [17 1/2 ounces / 200 g]
1/2 red onion, finely chopped
12 miniature tomatoes, halved
1/4 cup [60 mL] fresh lime juice
1/2 chile, minced
4 tablespoons [60 mL] freshly finely chopped coriander
Salt and pepper, to taste



Into a bowl, well mix together scallops, chopped red onion, tomato halves, lime juice and minced dried hot red pepper; salt and pepper to taste.
Leave to marinate at room temperature for 15 minutes, up to 2 hours refrigerated.
Check for seasonings, mix in freshly chopped coriander and serve, into individual small bowls.