Scallop and Ocean Trout Ceviche with Butter Bean Salad


Australian Gourmet Traveller recipe for scallop and ocean trout ceviche with butter bean salad.

What you will need

180 gm dried butter beans, soaked overnight in cold water

12 scallops, roe off

100 gm piece skinless pin-boned ocean trout, trimmed, thinly sliced

Juice of 4 limes

2 small green chillies, thinly sliced

1 corn cob, kernels removed

60 ml (ΒΌ cup) extra-virgin olive oil

2 radishes, thinly sliced on a mandolin

Β½ Spanish onion, thinly sliced

To serve: coriander cress and butter lettuce leaves


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