Scallop and Salmon Ceviche

Food Picture: 

Preperation time 4.5 hours

Ingredients (Serves 6)

  • 400g Salmon fillet (Skin off)
  • 300g Scallops (Roe off)
  • 1 cup Fresh lime juice
  • 4 Vine-ripened tomatoes, diced
  • 3 Long green chillies, seed removed, finely chopped
  • 6 Spring onions, finely chopped 
  • 1/3 cup chopped coriander leaves
  • 1/2 Cucumber, peeled and diced
  • 1 Avocado, chopped
  • 1/4 Cup olive oil
  • Baby cos lettuce, 1-2 leaves per person


  1. Cut Seafood into small cubes, place in a bowl and pur lime juice over the top. Cover and refrigerate for 4 hours. 
  2. Drain juice and add tomatoe, chilli, spring onion, corriander, cucumber, avocado and oil. Season with sea salt and pepper.
  3. To serve, place the lettuce leaves on a plate and pile the ceviche on top. Garnish with extra corriander leaves and serve immediately, with extra lime wedges, if desired. 

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