Nothing says “summertime” like ceviche. The light, fresh flavours and textures are just the thing to make the best out of a day on the patio with a cold drink or many.
Give this a try with other seafood such as shrimp or tuna. You may need to adjust the marinating time to achieve the texture you want, so if it’s not firm enough, put it back in the fridge for a couple of hours. Don’t use this recipe for freshwater fish. For that, you’ll need more salt and greater time in the marinade to make it safe. Check out my Walleye Ceviche recipe for a freshwater take.
Time: 10 minutes plus marinating time
200g fresh lemon juice
5g kosher salt
1g chili flakes
2 cloves garlic – very finely chopped or grated
400g small scallops (80-150/lb)
2 roma tomatoes – small dice
1 small red onion- small dice
15g flat-leaf parsley – rough chop
Combine the lemon juice, salt, chili flakes and garlic in a bowl just large enough to hold it and the scallops.
Add the scallops to the bowl, ensuring all are completely submerged. Cover the bowl and refrigerate for two to four hours.
Strain the scallops, discarding the lemon juice.
Place the scallops and all remaining ingredients in a bowl and gently toss.
Serve immediately or refrigerate for up to one day.