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Scallop and kingfish ceviche

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB1, B2, B3, B6, H, C, P
    MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

    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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