Scallop, fish and fennel ceviche
3/12/2012
Serves 4
This beautiful summer dish is impressive and easy to prepare.
Ingredients
| 1 dozen | Scallops |
| 2 | Fish fillets, fresh |
| ½ | Red onion |
| 1 | Lemon, zest and juice |
| 2 | Grapefruit, One for juice, one segmented |
| ¼ tsp | Salt |
| 1 | Fennel bulb |
| 1 handful | Mint leaves, torn |
| 1 handful | Coriander leaves, torn |
| 1 | Green chilli |
| 1 tbsp | Coconut cream |
Directions
- Cut a dozen scallops in half and 2 fillets of fresh fish into similar-sized pieces.
- Cut ½ a red onion into fine slices, Add the zest and juice of a lemon, and the juice of a grapefruit.
- Add ¼ tsp salt, then marinate seafood in this mixture for at least a couple of hours or overnight.
- To serve, remove fish and onion from marinade, reserving the marinade.
- In a bowl combine seafood and onion with a finely diced fennel bulb, a small handful of torn mint and coriander leaves, 1 segmented grapefruit, a finely sliced green chili and 1 Tbsp coconut cream.
- Add a little of the marinade, season and toss gently before serving.
Wine Match
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Comments
jacqui.sykes12
added 150 days agoi think this is a great dish when you are feeling hungry but not for a big meal , love the presentaion :)
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