Ceviche – is a seafood dish made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning.

First get some fresh scallops, I’m lucky enough to be able to freedive for my own. Unlike like scuba divers I don’t get vast quanties, it takes me about 45 minutes to get six, so they are very precious to me! It is imperative to buy scallops that you know have been caught that day and still hopefully in their shells (how to open & clean scallops).

serves 2 (with plenty of salsa left over for 2nd’s)

Salsa
1/2 ripe avocado
1/4 red pepper
1/2 ripe mango
juice of 1 lime
1 small chilli
olive oil
1 tablespoon chopped chives
2 spring onions
pinch castor sugar
salt & black pepper

Peel and finely chop the ingredients and gentle stir together without damaging them. Let it marinate in the fridge for 30 minutes.

Scallops
4 fresh scallops
Juice of 1 lime
small piece of crushed garlic

Prepare you scallops and thinly slice each scallop into 5 thin pieces and place in a bowl with the lime juice & garlic. Leave to cook for 5-10 minutes.

To serve: stack the salsa in a 5cm ring (one of those small tins of sardines is the perfect!) and place the circles of scallops around the salsa. Drizzle a little good olive oil over the dish, garnish with a small sprig of basil – delicious!

Wine: 2008/09 Pinot Gris, Domaine Gocker

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