On the Mexican coast, where both fresh seafood and limes are plentiful, ceviche is popular way to have a simple meal. While curing seafood with the acid of lime juice is a method used the world over, the Mexican addition of avocado adds a wonderful creaminess to the dish that makes it even more special.
- 12 fresh scallops, sliced into 1 cm cubes (see Note)
- 2 limes, juiced
- 2 tbsp finely chopped red onion
- ⅓ cup finely chopped tomato (seeds removed)
- 1 tbsp finely chopped jalapeño chilli (seeds removed)
- 1 tbsp white wine vinegar
- 1 tbsp finely chopped coriander, plus 4 sprigs to garnish
- 1 avocado, peeled and diced into 1 cm pieces
- 2 tbsp tomato juice
- tabasco sauce, to taste
- 1 packet wholemeal tostadas, to serve (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the scallops and lime juice and stand for 5 minutes, to lightly cure.
Add the remaining ingredients, except the coriander, avocado and tostadas, then season with salt and combine well. Add the chopped coriander and avocado and combine gently. If avocado is soft, add it as you serve so as to not discolour the whole dish.
Spoon gently into four small glass dishes, and garnish each with a coriander sprig, a drizzle of tomato juice and Tabasco sauce as desired. Serve immediately with wholemeal tostadas.
• Fresh white-fleshed fish works perfectly to substitute for scallops, if you like. Allow 70 g fish per person when purchasing.
• If wholemeal tostadas are unavailable, freshly fried corn chips or store-bought totopos are fine.