It is essential to use freshly squeezed citrus when making ceviche. Your ceviche will have a brighter and more pronounced flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Latin American |
| Diet | High-protein |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 260 |
| Fat | 14.5g |
| Saturates | 1.4g |
| Protein | 15.2g |
| Carbs | 19g |
| Sugars | 3.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Finely slice the fennel and place in a bowl of iced water. Set aside until crisp. Finely slice the red chilli. Finely dice the cucumber.
2
Slice the scallops in half horizontally and refrigerate.
3
Juice the lime. Combine the chilli, 120ml of lime juice, salt, sugar and stir until the sugar dissolves.
4
Heat a large pot of oil to 180°C and deep fry the prawn chips (or wonton wrappers) until crisp. Drain on paper towels.
5
Add the scallops to the lime juice mixture and toss to combine.
6
Immediately spoon the scallop mixture into scallop shells and prawn chips.
7
Serve immediately with the diced cucumber, fennel and fennel fronds.
