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Scallop and Mango Lettuce Cups

Serves 4. Takes 20 minutes

This is a brilliant starter – really summery and fresh in flavour. The scallop isn’t cooked, but is lightly ceviched by the lime juice. If you can, try to get hold of some coconut oil; it adds a superb dimension to the dish (and to many curries), but otherwise use 3 tbsp of a light oil such as groundnut. We've found coconut oil in the Chinese supermarket off Brixton Market if you're down that way, plus you can get it at the Wing Yip in Croydon

4 very fresh sushi quality scallops, finely diced
Half a mango, finely diced
1 spring onion, very finely chopped
1 dsp of fresh basil, finely sliced
juice of 2 limes
1.5 tbsp coconut oil (if available)
1.5 tbsp groundnut oil
half a fresh medium strength chilli, very finely chopped
2 tsps fresh ginger, finely chopped
salt and pepper
1 iceberg lettuce

  • Prepare all the ingredients, but keep them separate. 10 minutes before serving, mix the scallops, mango and ginger in a bowl. Add the lime juice and oil(s). Set your timer for 8 minutes
  • Pick out eight of the smallest inner lettuce leaves, and arrange two each on four plates
  • When your timer beeps, drain the oil and lime juice off the scallops and mango and ginger.  Add the spring onion, chilli and basil. Check for seasoning
  • Divide the mixture between the 8 lettuce leaves, placing a tidy heap on each one.  Serve immediately