Bay scallops ceviche with oranges and pepitas
Prep: 15 Mins
Serves: 4-6
INGREDIENTS
- 450 g Olivia bay scallops (40/60)
- Juice of 3-4 limes
- Zest and supremes of 4 citrus (variety of oranges and grapefruits)
- 2 green onions, minced
- 45 ml extra-virgin olive oil
- 45 ml toasted pumpkin seeds
- Maldon salt
- Freshly ground black pepper
- 1 lb Olivia bay scallops (40/60)
- Juice of 3-4 limes
- Zest and supremes of 4 citrus (variety of oranges and grapefruits)
- 2 green onions, minced
- 3 tbsp extra-virgin olive oil
- 3 tbsp toasted pumpkin seeds
- Maldon salt
- Freshly ground black pepper
TO MAKE
- In a bowl, mix the lime juice, citrus and green onions with bay scallops and allow to marinate for about 30 minutes in the refrigerator.
- When ready to serve, drizzle with olive oil and garnish with pumpkin seeds. Season with Maldon salt and freshly ground black pepper.