Cooked - Scallop Ceviche With Mango And Avocado Salsa

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Scallop Ceviche With Mango And Avocado Salsa

6.0

18 scallops (450gm), without roe, on the shell

2 tbsp finely chopped coriander stems

1 small ripe avocado, finely diced

1 small ripe mango, finely diced

1 shallot, finely chopped

½ small Lebanese cucumber, finely diced

1 long red chilli, seeded, finely chopped

Small coriander leaves, to serve

Lime dressing

125 ml (½ cup) lime juice

80 ml (⅓ cup) fish stock

2 tbsp extra-virgin olive oil

1 tbsp finely chopped pickled jalapeños

1 garlic clove, crushed

Crushed ice, to serve

For lime dressing, combine ingredients in a non-reactive bowl and season to taste. Reserve 2 tbsp separately for serving and refrigerate.
Remove scallops from shells, cut into quarters then add to bowl with lime dressing and toss gently. Set aside to marinate (15 minutes).
Wash and dry scallop shells.
To make the salsa, stir coriander stems, avocado, mango, shallot, cucumber and chilli in a bowl with reserved lime dressing to combine. Drain scallops and gently stir into salsa. Season to taste and divide among shells set on a platter of crushed ice. Scatter with coriander leaves to serve.

Course🍤Appetizer

Diets🌾Gluten-free🥩Carnivore...

Category🐟Ceviche

CuisineLatin American

Occasions🥙Light Meal🎊Party🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 21 weeks ago

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