SCALLOP CEVICHE WITH GINGER, CHILLI & CORN

SERVES 4

Any good-quality fish works well in this recipe and prawn or lobster would be fabulous. If you don’t like fish, substitute the same weight of mussels or clams, shell them and then add the salad ingredients. Cooked crab meat or cooked king prawns will also work well. Shredded roast chicken from a good chicken shop turns this into a five-minute meal.

500 g (1 lb 2 oz) raw scallops

1 tablespoon very finely chopped ginger

½ red onion, finely chopped

juice of 4 limes

3 tablespoons extra virgin olive oil

2 wild green chillies, finely chopped

1 bunch coriander (cilantro), leaves only

1 small orange sweet potato (about 300 g/10½ oz), peeled, cut into 5 mm (¼ inch) dice, boiled until tender

1 corn cob, kernels only

sea salt and freshly ground black pepper

Place the scallops, ginger, onion and half the lime juice in a bowl and set aside for 5 minutes. Drain off the juices, add all the remaining ingredients to the bowl and season with salt and pepper.

Spoon the ceviche into four beautiful glasses, such as martini glasses, and serve.