July 14, 2015

Scallop & Zhoug Ceviche

Recipe: Chef Adam Hynam-Smith


  • 12 fresh large scallops, cut into eighths Juice of 6 limes
  • 1⁄4 cup zhoug (recipe here)
  • 1 avocado, diced into 1⁄2″ cubes
  • 1⁄4 white onion, thinly sliced
  • 1⁄2 cup cilantro leaves (for garnish)
  • 1 lime, quartered into wedges (for garnish)


Yield: Serves 4

  1. Place scallops in bowl and cover with lime juice. Marinate in fridge approx. 10 minutes, stirring once.
  2. In separate bowl, combine zhoug, avocado and onion. Using slotted spoon, remove scallops from lime juice and place in zhoug mixture. Gently combine zhoug mixture and scallops.
  3. Spoon equal amounts ceviche into chilled small serving bowls. Garnish with cilantro and lime wedges. Serve immediately.

Stacey Brandford


House & Home April 2015


Ashley Denton

Tags: Ceviche Recipe