Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Scallop and fennel ceviche with crispy prawn chips

Latin American 20 Mins Prep · 5 Mins Cook

Finely slice the fennel and place in a bowl of iced water. Set aside until crisp. Finely slice the red chilli. Finely dice the cucumber.
Slice the scallops in half horizontally and refrigerate.
Juice the lime. Combine the chilli, 120ml of lime juice, salt, sugar and stir until the sugar dissolves.
Heat a large pot of oil to 180°C and deep fry the prawn chips (or wonton wrappers) until crisp. Drain on paper towels.
Add the scallops to the lime juice mixture and toss to combine.
Immediately spoon the scallop mixture into scallop shells and prawn chips.
Serve immediately with the diced cucumber, fennel and fennel fronds.