Nest of Radicchio with Tequila Scallop & Coriander Ceviche


Eat the Week: Every meal, every dayThis tastes as good as it looks – fresh and zesty, with a chilli kick. When you buy the scallops, tell the fishmonger you’re making ceviche, as they need to be really fresh.

  • Yield: 6
  • Preparation Time: 10 Minutes


  • 1 lb 2 oz (500 g) super-fresh sustainable scallops
  • 3 limes juice
  • dash of tequila
  • ½ red onion, thinly sliced
  • ½ red chilli, seeds removed, thinly sliced
  • 1 grapefruit, cut into fine segments
  • small bunch of coriander (cilantro), roughly chopped
  • 1 large radicchio, leaves separated
  • ½ pomegranate, seeds only
How to Make It
  1. Start by slicing the scallops into thin rounds (about three or four per scallop, depending on their thickness), then put them in a glass or ceramic bowl with the lime juice, tequila, onion and chilli. Add a sprinkle of salt and leave to marinate for between 30 minutes and 1 hour. During this time, the scallops will ‘cook’ in the lime juice and become opaque.
  2. Taste for seasoning and adjust with extra lime juice or salt as needed. Add the grapefruit and half the coriander, then set aside for 5 minutes before serving.
  3. Use a double layer of radicchio leaves to form ‘nests’ for the ceviche, then divide the scallops and grapefruit evenly between them, adding a dash of the marinating juices. Garnish with the remaining coriander and a sprinkling of the pomegranate seeds. Serve and eat immediately.

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