Name: Scallop and lime ceviche
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 dozen scallops, roe removed; juice from 2 limes; few drops sesame oil; 1-2 tbsp lime juice; 1/4 avocado, cut into 0.5cm cubes; 1 orange, segmented (membrane removed); 4 tablespoon coconut milk; coriander leaves, to garnish

Scallop and lime ceviche

Nici Wickes' scallop recipe shows there isn’t a more refreshing way to serve scallops than as ceviche with orange, avocado and coconut milk. Perfect as a light lunch or entrée

Serves 2

Prep

15M

Marinate

30M

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Ingredients

1 dozen scallops, roe removed

juice from 2 limes

few drops sesame oil

1-2 tbsp lime juice

1/4 avocado, cut into 0.5cm cubes

1 orange, segmented (membrane removed)

4 tablespoon coconut milk

coriander leaves, to garnish

Method

1.Use a sharp knife to bisect each scallop into 2 or 3 thin slices. Place in a non-reactive bowl with the lime juice. Cover and leave for 30 minutes to 2 hours. Drain.

2.Whisk together the sesame oil and the second measure of lime juice. Add the marinated scallops to this liquid, plus the avocado and orange segments. Toss gently.

3.Arrange artistically on two plates. Drizzle with coconut milk and scatter with the coriander leaves.

Shake the coconut milk before opening to ensure it isn’t separated. – Roll the limes semi-firmly under foot to loosen juices before squeezing them.

Note

Nici Wickes

Ingredients

Method

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