December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Scallop-and-kingfish-ceviche.jpg" srcset="https://img.taste.com.au/KRENYB3_/w720-h480-cfill-q80/taste/2016/11/scallop-and-kingfish-ceviche-17662-1.jpeg 720w, https://img.taste.com.au/qRTifQww/w643-h428-cfill-q90/taste/2016/11/scallop-and-kingfish-ceviche-17662-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Scallop and kingfish ceviche"
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- 0:50 Prep
4 Servings- Capable cooks
Lime juice permeates and 'cooks' the scallops and kingfish to perfection in this refreshing seafood ceviche.
Featured in
Scallops, Gourmet Recipes
Ingredients
- 16 (280g) scallops without roe, very thinly sliced
- 220g kingfish or other firm-fleshed white fish, very thinly sliced
- 3/4 cup (180ml) lime juice
- 1 long green chilli, seeded, very thinly sliced
- 1/2 small Spanish onion, very thinly sliced
- 1 cup baby coriander leaves
- 1 Lebanese cucumber, very thinly sliced lengthways
- 2 radishes, very thinly sliced
- 1/2 cup (125ml) extra virgin olive oil
- Sourdough baguette, toasted, to serve
Method
Step 1
Place scallops, kingfish and lime juice in a large bowl, then toss gently to combine. Cover with plastic wrap and marinate in the fridge for 30 minutes.
Step 2
Drain seafood through a sieve and discard marinade. Place seafood in a bowl. Add chilli, onion, coriander, cucumber and radishes. Season to taste with salt and pepper and toss gently to combine. Divide ceviche among plates, then drizzle with a little oil. Serve with toasted sourdough.
Nutrition
1549 kj
Energy
30g
Fat Total
5g
Saturated Fat
1g
Fibre
24g
Protein
64mg
Cholesterol
210.19mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
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