Scallop ceviche with passionfruit, chili and coriander
This version of ceviche with passionfruit has a certain added extra note as the sweet passion fruit is perfectly balancing out the acidity of the lime as an extra taste layer.
salt and pepper
Cut the scallops into thin slices. Sprinkle lime juice and passion fruit flesh above. Let scallops rest for 1 hour in the fridge to "cook" in the fruit acid. Sprinkle with fresh coriander and chili. Season with salt and pepper before serving.