Red Hook ceviche

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Ingredients

  • 1/4kg large prawns, peeled and deveined
  • 1/4kg sea scallops, muscle removed and finely chopped in 1/4-inch dice
  • 100ml fresh lime juice
  • 100ml fresh lemon juice
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1 jalapeno, seeded and sliced
  • 1/2 bunch coriander, leaves chopped
  • 1/2 small red onion, thinly sliced

Use imperial measurements

Method

How to make Red Hook ceviche

1) Bring a saucepan of salted water to the boil over a medium heat. Add the prawns and cook until they just turn pink, about 1 1/2 minutes. Transfer to an ice bath. When the prawns are cool enough to handle, chop roughly and put in a large plastic bag with the scallops.

2) In a small bowl, whisk the lime juice, lemon juice, sugar and salt together until the salt is dissolved. Stir in jalapenos, coriander and red onion to combine.

3) Add the mixture to the bag with the prawns and scallops. Put the bag in the refrigerator to marinate for at least 2 hours before serving.

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