Scallop, fish and fennel ceviche

This beautiful summer dish is impressive and easy to prepare.

Ingredients

1 dozen	Scallops (Main)
2	Fish fillets, fresh
½	Red onions
1	Lemon, freshly zested and juiced
2	Grapefruit, one for juice, one segmented
¼ tsp	Salt
1 handful	Fresh mint, torn
1	Fennel bulb, finely diced
1 handful	Fresh coriander, torn
1	Green chilli, finely sliced
1 Tbsp	Coconut cream

Directions

1. Cut scallops in half and fish fillets into similar-sized pieces.
2. Cut the red onion into fine slices. Add the lemon zest and juice, and the grapefruit juice.
3. Add salt, then marinate seafood in this mixture for at least a couple of hours or overnight.
4. To serve, remove fish and onion from marinade, reserving the marinade.
5. In a bowl combine seafood and onion with a fennel bulb, a small handful of torn mint and coriander leaves, the segmented grapefruit, green chilli and coconut cream.
6. Add a little of the marinade, season and toss gently before serving.