Scallop ceviche

Ingredients

• 4 fresh scallops, roe removed
• Juice of 1/2 a lime
• 1 tbsp Extra Virgin Olive Oil
• Salt to taste
• 1 shallot, sliced very thin
• 1 red radish, sliced thin
• 1 baby cucumber, sliced thin lengthways
• Chives, cut into 1cm battens
• Coriander leaf for garnish
• Shichimi togarashi

Directions

1. Start by slicing the scallops into 5 slices.
2. Marinate the scallops in lime juice, olive oil and a good pinch of sea salt.
3. Leave the scallops to marinade for 10-20 minutes in the fridge.
4. Arrange the scallops on a plate with the sliced shallots, cucumber, radish, chives and coriander and drizzle some of the marinade over the top.
5. Sprinkle with the Shichimi togarashi.
6. Serve with croutons on the side and enjoy!

Recipe notes