This Peruvian dish gets a Tasmanian makeover.
Par-cook your sausage in a large pan; slice, then pan-sear the cut sides and set aside. Into the same pan add your coconut milk and citrus, chilli, and fish sauce. Stir the liquid in the pan to deglaze the caramelisation from the sausage. Set aside as this will make the ceviche dressing.
Remove the roe and abductor muscle from your scallops. Cut them in half and place into a bowl. Combine your cherry tomatoes, cucumber, abalone, scallops and sausage and place into the bowl also.
Place your ceviche into a bowl and dress with the ceviche dressing. Add a squeeze of lemon and top with micro herbs.
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