Chef Kay Pollock shares her delicious recipe for "Scallop Cerviche".

1 Pound U10 Sea scallops (fresh fresh fresh)
1 fine diced green chilli (deseed for less heat)
1/4 diced red onion
1tbsp course chop cilantro
1tbsp course chop mint
zest and juice of one lime
zest and juice of one lemon
2 lime leaves finely chopped
1 tbsp finely chopped garlic and ginger mix
extra virgin olive oil
salt and pepper

- Thinly slice scallops and place in a bowl.
- Add acids, chillies, onion, garlic/ ginger, juices and zest.
- Season with salt/ pepper and herbs.
- Cover with extra virgin olive oil.
- In a sealed container refridgerate for 4-6 hours (depending on thickness of the scallops).
- Garnish with avocado, arugula or spinach.