Scallop Ceviche with Finger Lime Flavour Pearls

Scallop Ceviche with Finger Lime Flavour Pearls

Scallop Ceviche with Finger Lime Flavour Pearls

 

Scallop Ceviche with Finger Lime Flavour Pearls

So what is Ceviche? Ceviche is basically raw fish or seafood ‘cooked’ in citrus juice. It’s a stunning way to enjoy super fresh seafood and can be ready in around 30 minutes. We used some lovely local bay scallops and combined them with a fresh ‘salsa’ for a delicious Ceviche salad of sorts. Native Finger Lime Flavour Pearls add a lovely ‘pop’ to each mouthful.

Ceviche can be served in a glass as a light starter or even canape style on a Chinese soup spoon or small shot glass. As everything is bite sized already it is quite easy to eat. 

 

What you’ll need – amounts will vary depending on how many portions you need

 

  • Scallops, fresh – allow 3 per person, remove the roe for this dish
  • Lime juice
  • Lemon Juice
  • Tomato
  • Spanish Onion
  • Red Capsicum
  • Lebanese Cucumber
  • Fresh Chilli – optional
  • Coriander – substitute with parsley if you must
  • Olive Oil
  • Sea Salt & Black Pepper
  • Native Finger Lime Flavour Pearls

 

Let’s get started

Firstly lets get the Scallops ‘cooking’. If necessary give them a quick wash in cold water. Pat dry with a little paper towel. Slice them in half or thirds if they are really thick. Pop them in a bowl and add a mix of Lemon and Lime Juice to just cover the Scallops. I also quite like a little fresh chilli in mine. Glad wrap and put in the fridge for around half an hour. The Scallops are ‘cooked’ when they become opaque/whiter. 

**If you want to get organized earlier in the day just have your Scallops cut and ready in the fridge and just add the juice half an hour before you want to serve the meal. If they ‘cook’ too long they aren’t as nice to eat.

 

Next

While the Scallops are ‘cooking’ you can prepare the salsa. Allow 1/2 to 3/4 cup of prepared salsa per person for an entrée serve.

Simply dice your salad ingredients – Tomato, Cucumber, Spanish Onion, Red Capsicum and Cucumber. I like to have equal quantities of each ingredient. Combine them in a bowl with some freshly chopped Coriander . Add a good splash of Olive Oil and season well with Salt & Pepper. Add a squeeze of Lemon or Lime juice in to taste.

 

To serve

Double check that your Scallops have ‘cooked’. Simply drain off the excess juice that they have been marinating in and add the Scallops in to your seasoned salsa. Gently mix them together. 

Spoon the mix (ensuring that everyone gets the same amount of Scallops) in to your glasses. Add a little of the ‘dressing’ that would have settled to the bottom of the salsa too. I quite like it to be a little juicy.

Lastly top with some Native Finger Lime Flavour Pearls. 

 

Until next time

Enjoy…From the Peninsula Larder Team

**If you’d prefer a different flavour…take a peek at our other flavours, just click HERE There are plenty of others to choose from

 

“I’m on a seafood diet – I see food, I eat it.”

~ Dolly Parton

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