Name: Scallop ceviche with mango and avocado salsa
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 18 scallops (450gm), without roe, on the shell; 2 tbsp finely chopped coriander stems; 1 small ripe avocado, finely diced; 1 small ripe mango, finely diced; 1 shallot, finely chopped; ½ small Lebanese cucumber, finely diced; 1 long red chilli, seeded, finely chopped; Small coriander leaves, to serve; Lime dressing; 125 ml (½ cup) lime juice; 80 ml (⅓ cup) fish stock; 2 tbsp extra-virgin olive oil; 1 tbsp finely chopped pickled jalapeños; 1 garlic clove, crushed; Crushed ice, to serve

Ceviche is perfect for easy summer entertaining, but it is essential to buy really fresh scallops from a reputable fishmonger. When buying scallops, look for firm, intact, lustrous flesh and shells with a fresh sea smell.

Ingredients

18 scallops (450gm), without roe, on the shell

2 tbsp finely chopped coriander stems

1 small ripe avocado, finely diced

1 small ripe mango, finely diced

1 shallot, finely chopped

½ small Lebanese cucumber, finely diced

1 long red chilli, seeded, finely chopped

Small coriander leaves, to serve

Lime dressing

125 ml (½ cup) lime juice

80 ml (⅓ cup) fish stock

2 tbsp extra-virgin olive oil

1 tbsp finely chopped pickled jalapeños

1 garlic clove, crushed

Crushed ice, to serve

Method

1.For lime dressing, combine ingredients in a non-reactive bowl and season to taste. Reserve 2 tbsp separately for serving and refrigerate.

2.Remove scallops from shells, cut into quarters then add to bowl with lime dressing and toss gently. Set aside to marinate (15 minutes).

3.Wash and dry scallop shells.

4.To make the salsa, stir coriander stems, avocado, mango, shallot, cucumber and chilli in a bowl with reserved lime dressing to combine. Drain scallops and gently stir into salsa. Season to taste and divide among shells set on a platter of crushed ice. Scatter with coriander leaves to serve.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Olivia Blackmore

Ingredients

Method

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