Ceviche of scallops

Squeeze out the limes and the lemon. Keep a little lime juice behind, put the rest of the juice in a bowl.

Slice the leaves of the coriander and add to the juice.

Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Peel and grate the ginger. Add 1 tbsp grater, half of the red pepper, the salt and the sugar to the lime and lemon juice.

Cut the scallops into thin slices and add to the lime-lemon marinade. Cover well.

Cover the bowl with cling film and put in the refrigerator for at least 3 hours to marinate.

Cut the avocado half in half. Remove the pit. Scoop the flesh from the skin with a spoon and cut into slices.

Sprinkle the avocado with the little lime juice against discoloration. Place on a plate.

Strain the scallops, but catch the marinade.

Divide the slices of avocado over 4 plates and spread out the scallops.

Drizzle with some marinade and oil. Cut the leaves of the coriander roughly and sprinkle over them.