Ceviche is often described as an appetiser of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices. In this recipe, we use fresh scallops with lime juice, chilli and olive oil.

Serving size: Serves 4

Cooking time: 2 hours

Ingredients

16 scallops cleaned and in their shells, sea salt, freshly ground pepper, 1 teaspoon of finely grated lime zest, 60mL (1/4 cup) lime juice, 2 chopped garlic cloves, 2 red chopped deseeded chillies, 1 tablespoon of chopped coriander leaves, 1 tablespoon of olive oil, whole coriander leaves.

Method

Remove the scallops from their shells and leave the shells to one side.

Mix together the lime zest, juice, garlic, chilli, chopped coriander and the olive oil in a non metallic bowl and season with salt and pepper. Place the scallops in the mixture and stir to coat.

Cover and refrigerate for 2 hours to allow the acid from the lime juice to “cold cook” the scallop meat which will turn white.

To serve, place each scallop back into a half shell and spoon some of the lime dressing over each of the scallops and top with a whole coriander leaf.