This is such a healthy, fresh-tasting dish and it looks so beautiful arranged on one big serving plate – a dinner party starter that’s perfect for sharing. Feel free to add a little wasabi, if you like.
267 CALORIES | 16.5G FAT | 3G SATURATES | 2G CARBS | 1.5G SUGAR | 0.3G SALT | 27G PROTEIN | 0.7G
SERVES 4
350g skinless salmon fillet
8 large scallops
juice of ½ lime
1 tablespoon olive oil
1 small red chilli, deseeded and finely chopped
½ dozen chives, finely chopped
4 shallots, finely chopped
sea salt and freshly ground black pepper
wasabi paste, optional
1. Using a very sharp knife, cut the salmon and scallops into very thin slices.
2. Arrange the fish and seafood on a plate and squeeze over the lime juice, then drizzle with olive oil.
3. Place the chilli, chives and shallots in a bowl and mix together well, then scatter over the ceviche on the plate. Season with salt and pepper and serve immediately with a little wasabi if you like.
TIP
If you are a little concerned about cooking with raw fish at home, don’t be put off by this recipe as the acidity of the lime juice cures the salmon and scallops, which eliminates any bacteria. However, it is always best to use the freshest fish and seafood you can find and I recommend asking your fishmonger so you are absolutely sure.
