Scallop & Zhoug Ceviche

1. 1

   For the zhoug - using mortar and pestle finely crush caraway seeds. In a blender combine all ingredients but seeds and puree until smooth. Stir in seeds and mix well. Use or store in airtight container for up to a week.

2. 2

   Place scallops in a bowl and cover with lime juice. Marinate in fridge for 10 min, stirring once. In a separate bowl combine zhoug, avocado and onion. Remove scallops from lime juice with slotted spoon and gently mix into zhoug mixture.

3. 3

   Spoon equal amounts into 4 glasses or small serving bowls and garnish.

No additional tips available.