Summer Snacks: Pete Evans’s Scallop Ceviche

We LOVE this recipe from celebrity chef Pete Evans perfect for a fresh summer meal!

What you’ll need:

Scallops, raw and finely sliced
1/2 cup Yuzu
4 Tablespoons Extra Virgin Olive Oil
1 teaspoon Sesame oil
2 Tablespoons tamari (wheat free soy)
2 Tablespoons Toasted Sesame Seeds
Juice of one lemon or lime
1 Chilli, finely chopped
A handful of Coriander leaves
1 Lebanese Cucumber, cubed
1 Avocado, cubed
1cm knob Ginger, finely grated
Sea salt and fresh ground pepper to taste

How to make it:

Finely slice your scallops and evenly place around a large plate. In a bowl mix together yuzu, EV olive oil, sesame oil, tamari, lemon/lime, and ginger, then pour it over the scallops to soak up the flavours while you prepare the other ingredients. Evenly sprinkle the Sesame seeds, chilli, coriander, cucumber and avocado over the scallops, season with salt and pepper and enjoy.

This is one of Pete’s favourite dishes to share with his wife Nic’s for quick and healthy dishes to share. Pete suggests swapping the scallops with kingfish too!