Kina and Scallop Ceviche
Kina and Scallop Ceviche
Embark on a culinary adventure with this exquisite Kina and Scallop Ceviche, a taste of New Zealand's pristine coastlines. Kina, the indigenous sea urchin, offers a unique, briny essence reminiscent of the ocean's depths, traditionally harvested and savoured by Māori for centuries. Paired with sweet, tender scallops, this dish transforms simple, high-quality ingredients into an unforgettable appetizer. The bright acidity of lime juice 'cooks' the seafood, melding beautifully with the subtle heat of chili and the fresh, herbaceous notes of cilantro and red onion. It's a testament to New Zealand's rich marine bounty and its simple, yet sophisticated, culinary traditions. Perfect for a special occasion or a light, refreshing starter, this ceviche invites you to explore the vibrant flavours of the Pacific. Discover the best way to prepare fresh kina and scallops for a truly authentic New Zealand seafood experience.
- Preparation time
- 25 min
- Cooking time
- Under a minute
- Total time
- 25 min
- Servings
- 4
Instructions
Prepare the Seafood
- 1If using whole kina, carefully extract the roe (gonads) and rinse them gently in cold water. Pat dry with paper towels. If using frozen roe, ensure it is fully thawed.
- 2Slice the scallops into bite-sized pieces, about 1cm thick. You can halve them horizontally and then quarter, or slice into thin discs depending on preference.
Marinate and Combine
- 1In a non-reactive bowl (glass or ceramic), combine the prepared kina roe and scallops.
- 2Add the finely diced red onion, minced red chili, and chopped cilantro to the bowl.
- 3Pour the freshly squeezed lime juice over the ingredients. Ensure the seafood is mostly submerged in the lime juice. Stir gently to combine.
- 4Season with sea salt and freshly ground black pepper to taste. Be mindful of the natural saltiness of the kina. Stir gently again.
Chill and Serve
- 1Cover the bowl and refrigerate for at least 15-20 minutes. This allows the lime juice to 'cook' the scallops and for the flavours to meld. Do not over-marinate, as the seafood can become tough.
- 2Taste and adjust seasoning if necessary. The ceviche should be bright, tangy, and refreshing.
- 3Serve immediately in small bowls or on chilled plates. Garnish with extra cilantro or a thin slice of chili if desired.
Nutrition Information
- Calories
- 121 kcal
- Protein
- 15 g
- Fat
- 4 g
- Carbs
- 5 g
| Nutrient | Per serving |
|---|---|
| Calories | 121 kcal |
| Protein | 15 g |
| Fat | 4 g |
| Carbs | 5 g |
Tips
- Use only the freshest, highest-quality seafood. If unsure about extracting kina, ask your fishmonger or a knowledgeable local.
- Ensure your lime juice is freshly squeezed for the best bright, zesty flavour. Avoid bottled juices which can taste artificial.
- Serve chilled in small portions as an appetizer, perhaps with some lightly toasted artisan bread or gourmet crackers.
