Salmon and scallop ceviche

Cooking Fish Salmon and scallop ceviche

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

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Soy free Tree nut free Wheat free
  1. Cut seafood into small cubes, place in a bowl and pour the lime juice over 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.

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400g salmon fillet, pin-boned
300g scallops, roe removed
1 cup 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 olive oil
Baby cos lettuce leaves , to serve

Adv

Autors
Preparation time
4:30
Cooking time
Difficulty
Hard
Serves
people
Method
Baking
Category
Fish
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