Name: Iain’s Mighty Scallop Ceviche with Buckwheat Noodles & Avocado Salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Asian
Ingredients: 2 tsp sugar; 30 g/1 oz/scant ¼ cup peanuts; 2 lemongrass stalks; 1 tsp sesame oil; 2 tbsp red wine vinegar; 2 limes; 3 tbsp soy sauce; 3 spring onions; 2 tbsp fish sauce; 200 g/7 oz buckwheat noodles; 1 red chilli; sea salt; 375 g/13 oz scallops; 1 tsp sugar; 2 ripe avocados; 1 tsp ground coriander; 1 large handful of mint leaves; 2 tbsp olive oil; 1 tbsp pumpkin seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

This is a super-fast, tangy and spicy South-east Asian-inspired dinner, with a bit of good old West London in there as well. Iain is one of my best friends, and he cooks a mean scallop. Ceviche is simply raw fish, or certain types of shellfish, that has been “cooked” in an acid, such as lime juice or vinegar. Make sure you buy the freshest seafood you can on the day you want to make the dish. If you want to reduce the chilli heat, remove the seeds – and if you like it to be a bit more piqua