Catalano’s recipe for ceviche is a light and refreshing way to enjoy WA seafood.
Serves 2
Cooking tip: Refrigerate for 30min, turning over every 10min before serving.
Ingredients
300gm premium white fish
200gm WA scallop meat
2 radish, finely sliced
½ red onion, finely sliced across way
1 small red chilli
½ bunch coriander
Juice of 1 lemon and 1 lime
Extra virgin olive oil |
Methods
- Slice the fish and scallops into 5mm slices and place into a ceramic or glass bowl
- Add in the radish, onion, chilli and coriander and gently mix
- Season with salt and pepper then pour over the citrus juices and a generous splash of the oil
- Gently mix through then cover and refrigerate for 30min, turning over every 10min or so
- Serve either in the bowl with fresh coriander, in small serving spoons or on toasted crusty bread pieces with cracked black pepper
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