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Cerviche of dhufish and scallop

Ingredients

  • 10 Scallops cut into quarters
  • 150 g Dhufish cut into cubes same size as scallops
  • 1 teaspoon malden sea salt
  • 1 Dessert Spoon caster sugar
  • 1 Clove Garlic finely chopped
  • ½ teaspoon Habanero Chilli finely chopped
  • ¾ cup Lime juice
  • 1 Tomato finely diced, with seeds removed
  • 1 small Red Onion finely diced
  • 1 bunch Coriander roughly chopped
  • Oil
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Method

  1. Sprinkle salt, sugar, garlic and chilli over scallops and fish and mix to coat.
  2. Add lime juice and let marinate for 1 hr.
  3. Just before serving mix in remaining tomato, onion and coriander and drizzle with a little oil to add shine.
  4. Taste and adjust accordingly for sweet, citrus & salt balance.
  5. Serve immediately in spoons or in shot glasses with a nip of tequila, or even rolled in a crunchy leaf of iceberg lettuce.
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