Scallop & blood orange ceviche

I love serving a ceviche with a seasonal fruit like blood oranges as the colour, texture and sweet but citrus flavour goes so well with the sweetness of the scallops. If you can’t get your hands on blood oranges, the normal Seville oranges or pink grapefruit work well

Serves 2

2 blood oranges, peeled, segmented and chopped

4 large scallops, shucked and cleaned and the cupped half shell reserved

1 red or green chilli, finely chopped, seeds and all

A small handful of coriander, chopped plus a few leaves to garnish

1 tbsp extra virgin rapeseed or olive oil

Method

Cut the scallops into large chunks and mix with the chopped orange segments, the juice, chilli, chopped coriander and oil and season well. Leave to sit for 5 minutes then spoon back into the shells, garnish with coriander leaves and serve.