This Is The Easiest No-Cook Summer Dish

Because no one wants to slave over a hot stove in this heat.

Scallop Ceviche, The Grounds

Making delicious and healthy meals during summer doesn’t have to mean slaving over a hot stove—or even turning on the stove at all! Our go-to meal of the moment: The Grounds’ no-cook scallop ceviche with ginger, ponzu and lime. This dish is jam-packed with fresh flavours and couldn’t be simpler to make.

Scallop Ceviche with Ginger, Ponzu and Lime

Recipe: Group Executive Head Chef, Paul McGrath

Serves: 4


16 fresh scallops in the half shell
50ml ponzu
Juice of 2 limes
Zest of 1/2 orange
1 tbsp sesame oil
1 tsp palm sugar
1tsp light soy sauce
1 tomato blanched, peeled, cored and flesh neatly diced
1tsp chopped coriander
10g ginger (pickled with 1tsp sugar and 20ml lime juice)
2 radishes, finely sliced and julienned
1 shallot, finely julienned
12 small leaves from a cos lettuce heart
Baby coriander to garnish
2 limes, cheeks removed
Crushed ice to serve


  1. Remove the scallops from the shell and thinly slice.
  2. Grate the ginger and then squeeze to release the juice into a bowl, discard the pulp.
  3. Combine ponzu, lime juice, orange zest, sesame oil, palm sugar and soy sauce in the bowl and whisk to combine.
  4. Place the scallops in the marinade and then gently toss for a minute to coat.
  5. Toss through radishes, shallots, tomatoes and coriander, then taste and adjust seasoning if necessary.
  6. Spoon the scallop mix and some of the marinade into each of the lettuce leaves, garnish with a stem of baby coriander and a lime cheek. Serve over crushed ice and scallop shells.

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