Andrew’s refreshing ceviche with scallops from Catalano’s

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

  1. Slice the fish and scallops into 5mm slices and place into a ceramic or glass bowl
  2. Add in the radish, onion, chilli and coriander and gently mix
  3. Season with salt and pepper then pour over the citrus juices and a generous splash of the oil
  4. Gently mix through then cover and refrigerate for 30min, turning over every 10min or so
  5. 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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