Herbed scallop ceviche

Name: Herbed scallop ceviche (Ceviche cregyn bylchog a pherlysiau)
Total time: 20 min
Cuisine: British
Ingredients: 6 king scallops; Juice of 4 lemons or 4 limes to give about 100 ml/3½ fl oz; Juice of 4 lemons or 4 limes to give about 100 ml/3½ fl oz; 1 tbsp caster sugar; 1 tsp finer flaked sea salt; 1 large red chilli, deseeded and finely chopped; 2 spring onions, white and light green parts finely sliced at an angle; 2 tsp extra virgin olive oil; 1 handful of basil leaves, roughly torn; 2 tsp snipped chives; Freshly ground black pepper; Fennel fronds, to garnish

Ceviche cregyn bylchog a pherlysiau

Preparation info

Serves
4
as a starter

Difficulty
Easy
Ready in
20 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

This recipe celebrates scallops in all their glory. Look for hand-dived scallops and not dredged ones, as hand-dived scallops are better for the seabed and marine life.

Ingredients

6 king scallops
Juice of 4 lemons or 4 limes to give about

Europe
United Kingdom
Wales
Fish course
Starter
Gluten-free
Pescatarian

Method

Pat the scallops dry with kitchen paper and trim the orange roe (coral) away from the round white scallop (use the roe in fish pies or simply fry in butter and garlic and enjoy). Put all the trimmed scallops in a line on a piece of clingfilm and wrap tightly to seal, then twist the ends of the clingfilm so the scallops are tightly packed in a sausage shape. Freeze for 3 hours. This will firm th