Scallop & blood orange ceviche
- Serves:
- 2
- Prep Time:
- 10 mins
- Share
Ingredients
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
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.
Featured products
12 Disco Scallop Meat
Serves 4 - 12 Scallops
Shucked
£24.00
2 Dozen Disco Scallops for £40
Serves 8 - 24 Scallops
£40.00
Mark Hix