Scallop ceviche with ginger, chilli and corn

Name: Scallop ceviche with ginger, chilli and corn
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 500g scallop meat; 1 tbsp very finely chopped ginger; ½ red onion, thinly chopped; juice of 4 limes; ¼ cup extra virgin olive oil; 2 wild green chillies, finely chopped; 1 bunch coriander, leaves only; 1 small sweet potato, peeled, cut into 5mm dice and boiled until tender; 1 corn cob, kernels only; sea salt and freshly ground pepper

Neil Perry

May 12, 2012

Scallop ceviche with ginger, chilli and corn.William Meppem

easyTime:< 30 minsServes:4

Any good-quality fish, prawns or lobster would be fabulous in this Mexican-inspired ceviche.

Ingredients

500g scallop meat
1 tbsp very finely chopped ginger
½ red onion, thinly chopped
juice of 4 limes
¼ cup extra virgin olive oil
2 wild green chillies, finely chopped
1 bunch coriander, leaves only
1 small sweet potato, peeled, cut into 5mm dice and boiled until tender
1 corn cob, kernels only
sea salt and freshly ground pepper

Method

Place the scallops, ginger and onion and half the lime juice in a bowl and set aside for 5 minutes.
Drain off the juices.
Add all the remaining ingredients, seasoning to taste.
Spoon the ceviche into beautiful glasses and serve.