Citrus Scallop Ceviche

cook 30 mins
  • 1/2 orange
  • 1 lime
  • 500 g (1 lb) cleaned scallops, chopped
  • 100 g (3 1/2 oz) cherry tomatoes, chopped
  • 1 tablespoon finely chopped red onion
  • 1/2 red chilli, chopped
  • handful of coriander, chopped
  • 2 tablespoons extra virgin olive oil
  • salt
  • Remove the rind from the orange and lime with a zester. Squeeze the juice from the citrus fruits into a bowl and stir in the rind. Add the scallops and leave to marinate for 25 minutes.
  • Toss with the tomatoes, onion, chilli and coriander, then season with salt. Pile into scallop shells or serving dishes. Drizzle over the oil and serve.
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