Scallops ceviche salad


    This is an easy seafood salad for special occasions. The acid from the lime juice 'cooks' the scallops. You can serve it in small glasses as a starter, or on a bed of lambs lettuce for a light main dish.

    1 person made this

    Serves: 4 

    • 150g lambs lettuce
    • 12 fresh raw scallops, very thinly sliced
    • 12 hazelnuts, chopped
    • 2 tablespoons hazelnut oil
    • 1/2 lime, juiced and zested
    • salt and pepper

    Prep:15min  ›  Ready in:15min 

    1. Divide the lettuce evenly on four plates. Arrange the thinly sliced scallops evenly on top of lettuce. Sprinkle with chopped nuts.
    2. In a small bowl stir the oil with half of the lime juice and drizzle over the scallops. Sprinkle with lime zest and season with salt and pepper.

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