Scallop and Passionfruit Ceviche with Dulse and Shony
Dulse Seaweed Flakes 30g Pouch - add to basket
Light, fruity and fresh. This dish, seasoned with seaweed, is the perfect way to kick off the New Year.
Serves 4
TIME 20 MINS PREP
EASY
Craving something light after all the overindulgence from the past few weeks? This recipe by food blogger Devilled Egg is an absolute winner!
INGREDIENTS
- 1 tsp Dulse
- 1 tsp Shony
- 6 fresh scallops (from a reputable source such as your local fishmonger)
- 4 passion fruits
- 1 small red chilli, finely chopped
- Juice and zest from 1 lime
METHOD
- Slice the scallops horizontally into 3 or more discs (depending on the size of the scallop).
- Remove the pulp from the passionfruit and combine with the lime, chilli and seaweed.
- Pour over the scallops, mix thoroughly and leave in the fridge for 4-5 hours.
- Remove the scallops from the fridge and leave at room temperature for 10 minutes (so as not to serve them completely cold).
- Lift the scallops from the juice and arrange on a plate, pouring some of the passionfruit over the top.
- Serve with fresh coriander and more seaweed on top.
