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Scallop and cucumber ceviche Recipe

Ingredients for people

  • Scallop(s) : 18 whole
  • Cucumber(s) : 1 whole
  • Lime(s) : 3 whole
  • Caster sugar : 20 g
  • Red chilli(s) : 2 whole
  • Cumin seed(s) : 5 g
  • Maldon salt : 10 g
  • Banana shallot(s) : 2 whole
  • Pea shoot(s) : 1 bunch
  • 1

    Slice each scallop into 5 round discs. Peel and core the cucumber then cut into discs. Cut the chillis into discs. Peel the shallot and cut into thin discs too. Zest and juice the limes and then combine with the sugar, salt and cumin.

  • 2

    Arrange all of the sliced ingredients on a flat dish and then pour the lime mixture on top. Cover with cling film and chill in the fridge for at least 30 minutes.

  • 3

    When ready to serve, carefully arrange the sliced ingredients into a disc shape in the centre of a round plate. Place a neat pile of pea shoots in the middle to finish.

Chef's tip

«Use any fresh fish for this dish, just make sure it is cut nice and thin so it cures quickly.»

Very thin slices of scallop, cucumber, red chilli and shallot cured in a lime, cumin, sugar and salt marinade. The scallops are raw but have been 'cooked' by the citrus juice.

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(10 votes)

  • Preparation  10mins
  • Cooking time  0h
  • Rest time  30mins

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