Scallop Recipes

South American Scallop Ceviche with Pomegranate Salad recipe

Calories: 0.00 per serving

Ceviche is a method of preparing seafood which is popular in South America. It involves marinating the raw fish in citrus juices rather than cooking with heat, so is ideal for scallops as it removes the risk of overcooking. The tartness of the lime here is counteracted by the warmth of the cumin, and this dish offers a visual treat thanks to the vivid red pomegranate seeds. Serves 4.



  1. Slice each of the scallops into three discs and arrange them in a circle, six per serving plate.

  2. Toast the cumin seeds lightly over a medium heat, then mix together with the remaining lime juice and olive oil for the dressing. Season to taste.

  3. Mix together the salad ingredients and toss well with the dressing.

  4. Place a small handful of the dressed salad in the centre of each scallop circle and serve immediately.

n.b. Be aware that as this dish involves raw fish, it cannot be prepared in advance and should be served immediately after preparation.

Author: Jane Flett

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Published: November 23, 2010
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