By Ian-Luke Penwald
Icelandic Scallop Ceviche
3 steps
Prep:10minCook:25min
A superb and unusual appetiser from Iceland 🇮🇸. This really does get the taste buds going. None of what you see is decorative only but all the delicate flavours compliment each other and really get you in the mood for the next course whatever you choose to follow it with.
Updated at: Thu, 17 Aug 2023 13:39:54 GMT
Nutrition balance score
Great
Glycemic Index
25
Low
Glycemic Load
3
Low
Nutrition per serving
Calories69.9 kcal (3%)
Total Fat0.5 g (1%)
Carbs11.1 g (4%)
Sugars2 g (2%)
Protein8 g (16%)
Sodium528.8 mg (26%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
If using fresh scallops (in their shells if you can get them) remove the scallops from the shells. Clean the shells and keep as serving plates. If you have bought fresh scallops without shells, then pat dry and thinly slice across the disc. If using frozen it may be easier to slice before the scallop is fully thawed.
Step 2
Squeeze the lime juice into a bowl and add the salt. Marinade the scallops for 20-30 minutes until firm but not rubbery.
Step 3
Lift the scallops from the marinade, do not pat dry and divide between 4 plates. Arrange with thinly sliced cucumber, dill and mint leaves. Top with 1tsp elderflower cordial and black pepper. Note there is no salt in this dish.
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