Scallop, fish and fennel ceviche

for 4 people

Food writer

This beautiful summer dish is impressive and easy to prepare.

Ingredients

1 dozen	Scallops (Main)
2	Fish fillets, fresh
½	Red onions
1	Lemon, freshly zested and juiced
2	Grapefruit, one for juice, one segmented
¼ tsp	Salt
1 handful	Fresh mint, torn
1	Fennel bulb, finely diced
1 handful	Fresh coriander, torn
1	Green chilli, finely sliced
1 Tbsp	Coconut cream

Cut scallops in half and fish fillets into similar-sized pieces.
Cut the red onion into fine slices. Add the lemon zest and juice, and the grapefruit juice.
Add salt, then marinate seafood in this mixture for at least a couple of hours or overnight.
To serve, remove fish and onion from marinade, reserving the marinade.
In a bowl combine seafood and onion with a fennel bulb, a small handful of torn mint and coriander leaves, the segmented grapefruit, green chilli and coconut cream.
Add a little of the marinade, season and toss gently before serving.