Scallop Ceviche WITH Noodles & Avocado Salad
- 20m Prep Time
- 10m Cook Time
- 30m Ready In
A refreshing ceviche made with scallops marinated in lime juice, served with buckwheat noodles and an avocado salad. This dish is quick to prepare and perfect for a light summer meal.
Ingredients
- 30 g peanuts roughly chopped
- 2 lemongrass stalks trimmed, outer leaves removed and finely chopped
- 6 spring onions trimmed and finely chopped
- 1 red chilli finely chopped
- 200 g buckwheat noodles
- 375 g scallops
- 2 limes juice of
- 44.4 ml soy sauce
- 29.6 ml olive oil
- 4.93 ml sesame oil
- 29.6 ml fish sauce
- 4.93 ml sugar
- 1 mint leaves
- 29.6 ml red wine vinegar
- 9.86 ml sugar
- 29.6 ml olive oil
- 4.93 ml sesame oil
- 4.93 ml ground coriander
- 2 ripe avocados halved and stones removed
- 14.8 ml pumpkin seeds
- sea salt
Nutrition (per serving, estimated)
Estimated based off 17 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 162 mg
- Iron: 5.23 mg
- Magnesium: 158 mg
- Phosphorus: 584 mg
- Potassium: 1207 mg
- Zinc: 3.26 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 200 g buckwheat noodles
- 375 g scallops
- 44.4 ml soy sauce
- 29.6 ml olive oil
- 4.93 ml sesame oil
- 29.6 ml fish sauce
- 4.93 ml sugar
- 1 mint leaves
- 29.6 ml red wine vinegar
- 9.86 ml sugar
- 29.6 ml olive oil
- 4.93 ml sesame oil
- 4.93 ml ground coriander
- 14.8 ml pumpkin seeds
- sea salt
Prepare
- 30 g peanuts, roughly chopped
- 2 lemongrass stalks, trimmed, outer leaves removed and finely chopped
- 6 spring onions, trimmed and finely chopped
- 1 red chilli, finely chopped
- 2 limes, juice of
- 2 ripe avocados, halved and stones removed
Let's Cook
-
Step 1.
Toast the peanuts in a dry frying pan or skillet over medium heat for 4–5 minutes, shaking the pan occasionally, until golden. Remove from the heat and set aside to cool.
-
Step 2.
Divide the chopped chilli and spring onions evenly between two bowls: one for the ceviche and one for the noodles.
-
Step 3.
Cook the buckwheat noodles in boiling water according to package directions until soft. While the noodles cook, cut the scallops into thin horizontal slices and lay them in a single layer in a shallow serving dish. Pour the lime juice over the scallops and shake the dish to coat evenly. Cover and let sit for 8–10 minutes, shaking occasionally, so the scallops 'cook' in the acid.
-
Step 4.
Drain the cooked noodles in a colander, rinse under cold water, and drain again. Return them to the pan and toss with the soy sauce, olive oil, and sesame oil. Transfer the noodles to a serving bowl, scatter with one bowl of the chilli and spring onions, cover, and set aside.
-
Step 5.
Make the avocado salad dressing: whisk the red wine vinegar and sugar in a bowl until the sugar dissolves. Add the olive oil, sesame oil, ground coriander, and a pinch of salt, and whisk to combine.
-
Step 6.
Scoop small pieces of avocado flesh with a teaspoon into the dressing bowl. Gently mix to coat the avocado and prevent discoloration. Transfer to a serving plate and scatter with pumpkin seeds. Set aside.
-
Step 7.
Add the fish sauce to the 'cooked' scallops, then add the sugar, the remaining chilli and spring onions, and the chopped lemongrass. Toss to combine. Tear mint leaves over the top, scatter with the toasted peanuts, and serve with the noodles and avocado salad.