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Hervey Bay Scallop Ceviche

Dan and Steph
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  • 12 Hervey Bay scallops
  • 2 Limes Zest & juice
  • 1 tsp Sesame oil
  • 2 tbsp Light soy sauce
  • 1 Garlic clove Grated
  • 1/4 Red onion Finely chopped
  • 1/2 Red chilli Finely sliced
  • Fresh or micro coriander


  • Slice the scallops in half & layer them onto your plate / platter
  • In a bowl, mix together the lime juice and zest, sesame oil, garlic and soy sauce & then pour over the scallops carefully - The entire scallop doesn't need to be covered in sauce - Allow to ceviche for 15-20 minutes
  • Then top to serve - Scatter over red onion, chilli & coriander to finish
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