Seafood Ceviche

Serves: 4
Calories/serving: 380
WW points per serving: 7

  • 450g/1lb whitefish (or trout) cut into bite-size pieces
  • 45og/1lb medium prawns, shelled and deveined
  • 45og/1lb queen scallops
  • 185ml/6floz fresh time juice
  • 185ml /6flo2 fresh lemon juice
  • 1 teaspoon finely chopped garlic
  • 6 slices root ginger, peeled
  • 1 medium red onion, peeled and thinly sliced
  • 2 tablespoons chopped coriander

1. Rinse and dry the fish and shellfish on kitchen paper.
2. Mix all the remaining ingredients together and place in a glass baking dish just large enough to hold the fish, prawns and scallops.
3. Add the fish, prawns and scallops to the baking dish and toss well. Refrigerate for 4 to 6 hours until the fish and shellfish are opaque and appear to have been cooked. This can be drained and kept in the refrigerator for one day. Serve cold.

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