Scallop and ocean trout ceviche with butter bean salad

AT A GLANCE

  • Serves 4 people

  • 180 gm dried butter beans, soaked overnight in cold water
  • 12 scallops, roe off
  • 100 gm piece skinless pin-boned ocean trout, trimmed, thinly sliced
  • Juice of 4 limes
  • 2 small green chillies, thinly sliced
  • 1 corn cob, kernels removed
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 radishes, thinly sliced on a mandolin
  • ½ Spanish onion, thinly sliced
  • To serve: coriander cress and butter lettuce leaves
01   Drain butter beans and place in a saucepan with plenty of cold water, bring to the simmer, then cook until beans are very tender (1 hour). Cool in cooking water, then drain, rinse and reserve in cold water until required. Beans will keep refrigerated for 2 days.
02   Combine scallops, fish, lime juice and chilli and season with salt, then refrigerate to cure (15 minutes).
03   Meanwhile, cook corn in boiling salted water until tender (1-2 minutes), drain and refresh.
04   Drain beans and toss in a bowl with olive oil. Serve ceviche and beans scattered with corn, radish, onion and coriander cress and with butter lettuce leaves to the side.

Topics:

RADISHES, LATIN AMERICAN, DRINK SUGGESTION, TROUT, CHILLIES, SCALLOPS, SEAFOOD, LUNCH, CORN, ONIONS, SUMMER, LIMES, BEANS

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

Drinking Suggestion:

A COLD CRISP LAGER. , suggested by MAX ALLEN

FEATURED IN

Jan 2013

Jan 2013

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