Scallop and lime ceviche

ingredients

• • 1 dozen scallops, roe removed
  • juice from 2 limes
  • few drops sesame oil
  • 1-2 tbsp lime juice
  • 1/4 avocado, cut into 0.5cm cubes
  • 1 orange, segmented (membrane removed)
  • 4 tablespoon coconut milk
  • coriander leaves, to garnish

method

• • 1

    Use a sharp knife to bisect each scallop into 2 or 3 thin slices. Place in a non-reactive bowl with the lime juice. Cover and leave for 30 minutes to 2 hours. Drain.

  • 2

    Whisk together the sesame oil and the second measure of lime juice. Add the marinated scallops to this liquid, plus the avocado and orange segments. Toss gently.

  • 3

    Arrange artistically on two plates. Drizzle with coconut milk and scatter with the coriander leaves.

notes

• Shake the coconut milk before opening to ensure it isn’t separated. - Roll the limes semi-firmly under foot to loosen juices before squeezing them.