Scallop and lime ceviche

Nici Wickes' scallop recipe shows there isn’t a more refreshing way to serve scallops than as ceviche with orange, avocado and coconut milk. Perfect as a light lunch or entrée

By Nici Wickes
  • 15 mins preparation
  • 30 mins marinating
  • Serves 2
  • Print


  • 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


  • 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.


  • 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.

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