Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 16 (280g) scallops without roe, very thinly sliced

  3. 220g kingfish or other firm-fleshed white fish, very thinly sliced

  4. 3/4 cup (180ml) lime juice

  5. 1 long green chilli, seeded, very thinly sliced

  6. 1/2 small Spanish onion, very thinly sliced

  7. 1 cup baby coriander leaves

  8. 1 Lebanese cucumber, very thinly sliced lengthways

  9. 2 radishes, very thinly sliced

  10. 1/2 cup (125ml) extra virgin olive oil

  11. Sourdough baguette, toasted, to serve

Instructions Jump to Ingredients ↑

  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.

  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.


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