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Hervey Bay scallop ceviche

Hervey Bay scallop ceviche

Serving size: Serves 4
Cuisine type: South American
Cooking time: Less than 60 minutes
Special options: Diabetic, Egg free, Gluten free, Heart friendly, Low Carb
Course: Entree
Favourite flavours: Seafood

Hervey Bay scallop ceviche
INGREDIENTS

1 lebanese cucumber, peeled, seeds removed and finely diced
1 long red chilli, seeds removed and finely chopped
juice and zest of 1 lemon
zest of one orange
2 tablespoons chardonnay vinegar
1 tablespoon extra virgin olive oil
salt and freshly ground black pepper
12 raw scallops

Cashew and orange pesto
2 tablespoons (35g) roasted and unsalted cashews, roughly chopped
¾ cup chopped coriander, leaves, stems and roots
¼ cup (60ml) olive oil
pinch of salt

sour cream or crème fraiche
METHOD

Combine cucumber, chilli, lemon juice and zest, vinegar and oil together. Mix well and season with salt and pepper; set aside.

Trim scallops and slice scallops thinly. Place onto serving plate and spoon over marinade, cover and refrigerate for ½ hour.

In the mean time, process cashews and coriander ; process until the mixture is roughly chopped. With the motor still running, slowly add the oil until well combined. Season to taste.

To serve; divide drained ceviche amongst 4 bowls or martini glasses. Spoon over a little of the sour cream and top with a cashew pesto; serve immediately.

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