Scallop Ceviche with Avocado and Mango

Ingredients

• 14 oz big, juicy scallops
• ½-inch fresh root ginger (peeled)
• 1 red chili (seeds and membranes removed)
• 4 juicy limes
• 1 large mango
• 1 large avocado
• 1 large shallot
• 6 Tbsp cilantro
• Olive oil, to taste

Instructions

1. Clean the scallops, removing the tough muscle, wash them and pat the dry thoroughly with kitchen towel.
2. Cut into dice of about ½-inch with a sharp knife – you don’t want to bruise them too much or they’ll release too much water.
3. Wash the limes and remove the peel with a zester, finely chop the peel as well as the chilli and add both to the scallops.
4. Juice the limes, grate the ginger and pour over the fish, gently stirring through.
5. Leave to cure in the refigerator for 2 hours.
6. Peel the mango and avocado, remove the stone and cut into small dice, about ¼-inch. Peel and finely chop the shallot.
7. Add to the scallops and carefully stir through, without bruising the avocado.
8. Drain, reserving the marinade in a bowl. Season the ceviche with salt, pepper, some olive oil and the remaining marinade, to taste.
9. Chop the cilantro finely and stir into the ceviche just before serving.

Notes