Scallop Ceviche

Having friends over? You must try this refreshing and elegant dish.
Scallop Ceviche
  • 8 people
  • 20 mins
  • 20 mins


Fry the diced peppers in a little olive oil on a low heat for 10 minutes, then set aside to cool.

Pass the cooked corals through a sieve into a small mixing bowl. Mix with the cream, taste, season and taste again. Cover the bowl with cling film and pop into the fridge.

Thinly slice the scallops by cutting across horizontally, put them in a stainless steel or glass bowl, pour in the lime juice with the ginger. Using a stainless steel spoon mix everything together. Leave for a few minutes until the scallops become opaque.

Drain the scallops and place on a serving dish.

Spoon the coral cream into a bowl and place beside the scallops.

Slice the avocado. Garnish the scallops with the peppers drizzle with olive oil and serve with a wedge of lime.


  • Seafood Ingredients:
    1/2 kg fresh scallops quartered, with the red meat (corals) removed and cooked
  • Marinade:
  • 6 fl.oz lime juice
  • 1 lime
  • 1 teaspoon grated fresh ginger
  • 2 avocado
  • 8fl oz soured cream
  • 1 tablespoon chopped coriander
  • 1 orange pepper, diced
  • 1 green pepper, diced
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