The method
- Get some really fresh scallops.
- Thinly slice and cover in the juice of three limes and some seasoning.
- Allow to ‘cook’ in the fridge for several hours.
- Finely chop the tomatoes, spring or red onion, avocado, chilli and fresh coriander.
- Drain the scallops.
- Combine the scallops and the tomato mixture with the juice of another two limes and a dsp olive oil.
- Check for seasoning.
- Serve garnished with lime zest, fresh coriander and serve with good bread in the shell.