No list of ingredients or a “method” on this one – chop the fish into bite-sized chunks and put in a bowl with enough lime juice to just cover them for about 2 hours. You can add coriander or other herbs, spring onions, chillis etc but this is the basic thing.
Variations are really about letting it “cook” for longer for denser, darker fish like tuna or for looking at how wise it is with shellfish. I wouldn’t do it with anything fiddly like mussels or oysters but you also need to think about cooking (with heat) for some bits.
Scallop escabecheI got hold of lovely sweet scallops with the roes attached (the orange bit). It is safe and lovely to slice the white part of the scallop but I fried the roes for a minute on each side before I put them in
