Fish Entrees

Salmon and scallop ceviche

Name: Salmon and scallop ceviche
Prep time: 270 min
Total time: 270 min
Yield: 6
Ingredients: 400g salmon fillet, pin-boned; 300g scallops, roe removed; 1 cup (250ml) fresh lime juice; 4 vine-ripened tomatoes, chopped; 3 long green chillies, seeds removed, finely chopped; 6 spring onions, finely chopped; 1/3 cup chopped coriander leaves, plus extra to garnish; 1/2 telegraph cucumber, peeled, chopped; 1 avocado, flesh chopped; 1/4 cup (60ml) olive oil; Baby cos lettuce leaves (1-2 per person, depending on size), to serve

Rate now

4h 30m

Jump to recipe

This beautiful gourmet ceviche is the perfect start to any special dinner occasion.

400g salmon fillet, pin-boned
300g scallops, roe removed
1 cup (250ml) fresh lime juice
4 vine-ripened tomatoes, chopped
3 long green chillies, seeds removed, finely chopped
6 spring onions, finely chopped
1/3 cup chopped coriander leaves, plus extra to garnish
1/2 telegraph cucumber, peeled, chopped
1 avocado, flesh chopped
1/4 cup (60ml) olive oil
Baby cos lettuce leaves (1-2 per person, depending on size), to serve

Method

1.

Cut seafood into small cubes, place in a bowl and pour lime juice over the top. Cover and refrigerate for 4 hours. Drain off juice, add tomato, chilli, spring onion, coriander, cucumber, avocado and oil, and season with sea salt and pepper.
2.

To serve, place the lettuce leaves on plates and pile the ceviche on top. Garnish with extra coriander leaves and serve immediately, with extra lime wedges, if desired.