Scallop Seviche with Daikon
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This elegant scallop ceviche with daikon offers a sophisticated start to any meal, blending delicate seafood with the sharp, clean flavours of Japanese-inspired aromatics. The scallops are gently 'cooked' in a citrus-based marinade, resulting in a buttery texture that contrasts beautifully with the peppery crunch of julienned daikon radish and the subtle heat of fresh red chilli. It is a vibrant, refreshing dish that relies on the quality of its fresh ingredients to deliver a truly refined eating experience.
As a diabetes-friendly recipe, this starter is naturally low in carbohydrates and high in lean protein, making it an excellent choice for health-conscious entertaining. The combination of soy sauce and rice wine vinegar provides a savoury depth without the need for added fats. Serve this chilled in small glass bowls for an impressive, heart-healthy appetiser that is as nutritious as it is delicious.
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Ingredients for Scallop Seviche with Daikon
450g fresh scallops, cut into 1/3-inch rounds
2 tablespoons grated Vidalia onion
2 tablespoons diagonally sliced spring onions (green part only)
2 tablespoons julienned daikon radish
60ml rice wine vinegar
60ml soy sauce
45ml lemon juice
1/8 teaspoons finely chopped red chilli
How to make Scallop Seviche with Daikon
Mix all ingredients except scallops and season with salt and pepper. Add scallops. Let sit 20 minutes before serving.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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