Scampi Ceviche

Serves 4 as a starter

1 shallot, finely chopped, plus extra to

serve

1 tsp each salt flakes and sugar

1 tsp finely grated lemon zest

2 tbsp lemon juice

½ tsp dried chilli flakes, extra to serve 1 tbsp baby salted capers, rinsed 8 large sashimi-grade scampi

¼ cup finely chopped curly parsley Grissini, to serve

Combine the shallot, salt and sugar in a small bowl. Toss and set aside to marinate.

Whisk to combine the lemon zest, juice, chilli and capers.

Using scissors, remove the head and shell from the meat. Finely chop the meat, add to the lemon juice, season and toss to coat and refrigerate for 1 minute.

Divide the scampi between plates. Top with shallot, chilli and parsley. Serve with grissini.