Scallop Ceviche | Matching Food & Wine

Name: Scallop Ceviche | Matching Food & Wine
Ingredients: 1 stick of celery, roughly chopped; 1 garlic clove; 1 fresh green chilli; juice of 3 small limes; ½ a thumb-sized piece of fresh ginger, peeled; 9 sustainably sourced scallops, roes removed, thinly sliced into discs; seeds of 1 passion fruit; 1 fresh red chilli, deseeded and finely diced; a handful of coriander (cilantro) leaves (use micro-coriander, if you can find it)

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A simple, brilliant way of serving raw scallops from Rick and Katie Toogood’s book Fish and Seafood to Share. Obviously they need to be super-fresh.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.matchingfoodandwine.com.

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Ingredients

1 stick of celery, roughly chopped
1 garlic clove
1 fresh green chilli
juice of 3 small limes
½ a thumb-sized piece of fresh ginger, peeled
9 sustainably sourced scallops, roes removed, thinly sliced into discs
seeds of 1 passion fruit
1 fresh red chilli, deseeded and finely diced
a handful of coriander (cilantro) leaves (use micro-coriander, if you can find it)