Ceviche is fresh fish or seafood cured with acid – traditionally lemon or lime juice. We are also using passionfruit pulp for added flavour.

6 fresh scallops (from a reputable source – we use Wing, The Cornish Fishmonger)
4 passion fruits
Juice and zest from 1 lime
1 small red chilli, finely chopped
1 teaspoon of ground Dulse and Shony seaweed

Slice the scallops horizontally into 3 or more discs (depending on the size of the scallop)
Remove the pulp from the passionfruit and combine with the lime, chilli and seaweed
Pour over the scallops, mix thoroughly and leave in the fridge for 4-5 hours
Remove the scallops from the fridge and leave at room temperature for 10 minutes (as not to serve them completely cold)
Lift the scallops from the juice and arrange on a plate, pouring some of the passionfruit over the top
Serve with fresh coriander and more seaweed on top