Scallop Ceviche with Blood Orange, Chilli and Toasted Fennel Oil

⏱ 25 min · Serves 4

Sweet raw scallops sliced into cool coins, bathed in blood orange juice and lime with a whisper of red chilli, then finished with a fragrant toasted fennel oil. Ten minutes of work for something that tastes like a coastal restaurant's opening act.

Per serving: 248 kcal · 17.0g protein · 11.0g carbs · 15.5g fat

Ingredients

• 8 very fresh large king scallops (about 350g), roe removed
• 2 blood oranges
• 1 lime, juiced
• 1 red chilli, deseeded and very finely sliced
• 1 small shallot, sliced paper-thin
• 1/2 tsp fennel seeds
• 3 tbsp extra virgin olive oil
• 1/2 tsp flaky sea salt, plus extra
• 1 small avocado, diced (optional)
• Small handful coriander leaves
• Freshly ground black pepper

Method

1. Toast the fennel seeds in a dry pan over medium heat for 45 seconds until fragrant, then crush lightly. Off the heat, stir into the olive oil and leave to infuse for 15 minutes.
2. Soak the sliced shallot in cold water for 10 minutes, then drain well — this softens its bite.
3. Segment one blood orange: slice off top and bottom, cut away the peel and pith, then cut out the segments and halve them. Juice the second orange.
4. Pat the scallops very dry and slice each horizontally into 3 thin discs with a sharp knife.
5. Combine the blood orange juice, lime juice, chilli, drained shallot and flaky salt in a bowl. Add the scallops, turn gently to coat and chill for 8–10 minutes — no longer, or they'll turn chalky.
6. Spoon the scallops and a little of their marinade onto four chilled plates. Scatter over the orange segments, avocado if using and coriander.
7. Drizzle generously with the fennel oil, finish with black pepper and a pinch more salt, and serve immediately.