Scallop Ceviche

The Ceviche is a popular appetiser in Latin American countries. Each country from Mexico down to Chile have their own touch of individuality.

The dish basically involves marinating and cooking fish or seafood in citrus such as lime or lemon. Traditionally, you have to marinate for about 4 hours for the seafood to be 'cooked', but we cheated a bit by blanching our scallops with boiling water to save us some time.

Our resulting ceviche is 'created' after looking at several recipes and adapting them to what we have and like.

Scallop Ceviche
Serves two

100g scallops
1 yellow peppers
1 clove garlic
1 thumb size red chili
2 lemons (limes work better, being more acidic, but they were sold out in the supermarket)
half a grapefruit
Olive oil
Coriander leaves


Slice scallops horizontally.

Squeeze enough lemon or lime juice to submerge the scallops entirely in the juice and leave in fridge for 4 hours. If you're short of time, like us, blanch the scallops with boiling water first before marinating them in the citrus juice.

Chopped garlic and chili. Slice the yellow pepper thinly and cut the grapefruit flesh. Mix everything and add a little olive oil.

When the seafood is ready, add into the mixed fruit/vegetables. Garnish with coriander leaves and serve within 2-3 hours.