Cooking at Home
Ingredients
- 16 scallop without roe, very thinly sliced
- 220g kingfish or other firm-fleshed white fish, very thinly sliced
- 3/4 cup blood orange juice or squeezed blood oranges ( or use Pink Grapefruit)
- 100 ml Kikkoman soy sauce
- 1/2 small Spanish onion, very thinly sliced
- ½ cup of freshly picked coriander leaves
- 1 Lebanese cucumber, very thinly sliced lengthways
- 2 radishes, very thinly sliced
- 1/2 cup (125ml) extra virgin olive oil
- Sourdough baguette, toasted, to serve
Kikkoman sauce used in this recipe
Naturally Brewed Soy Sauce
TOTAL TIME
35min Serves
4 Prep time
35min
35min Serves
4 Prep time
35min
Blood Orange Soy Kingfish & Scallop Ceviche
Method
- Place scallops, kingfish, soy sauce and orange juice in a large bowl, then toss gently to combine. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Drain seafood through a sieve and discard marinade. Place seafood in a bowl. Add onion, coriander, cucumber and radishes. Season to taste with salt and pepper and toss gently to combine. Divide ceviche among plates, then drizzle with a little oil. Serve with toasted sourdough.