Lemon-Oregano Scallop Ceviche with Feta and Fresh Mint

Rinse the scallops under cold water and pat completely dry with paper towels. Using a sharp knife, trim away and discard any tough side muscle if present. Cut each scallop into quarters (or thin slices if large). Place in a non-reactive glass or ceramic bowl.

In a small bowl, combine 3 medium lemons (you need 120ml fresh juice), 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk together, then slowly drizzle in 60ml extra virgin olive oil while whisking to emulsify.

Pour the lemon-oregano marinade over the scallop pieces and toss gently to coat every piece. Cover the bowl with plastic wrap and refrigerate for exactly 15 minutes. The citric acid will turn the scallops opaque and firm, giving the texture of cooked seafood. Do not exceed 20 minutes or they will become tough.

Thinly slice 1 shallot into half-moons. Peel and seed 1/2 cucumber, then cut into half-moons about 5mm thick. Remove scallops from refrigerator, drain excess marinade if very liquidy (ceviche should be moist, not swimming).

Add half the shallot slices and all the cucumber to the cured scallops. Toss gently to combine.

Crumble 100g feta cheese into irregular chunks. Tear 15 fresh mint leaves roughly with your fingers (never chop mint — it bruises and loses flavor). Scatter both over the ceviche along with the remaining raw shallot.

Drizzle the assembled ceviche with an extraTablespoon of good olive oil. Taste and adjust salt — feta is salty so go easy. Add a tiny pinch more oregano if desired. Serve immediately with crusty bread or serve over crisp lettuce leaves as a light appetizer.