Scallop, Tuna and Salmon Ceviche
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Scallop, Tuna and Salmon Ceviche

Scallop, Tuna and Salmon Ceviche

Ingredients

Method

  • 8 scallops, cleaned and thinly sliced
  • 120g sushi-grade tuna, cut into 1cm dice
  • 70g salmon, cut into 1cm dice
  • For the Dressing
  • 1 mango, cut into 1cm dice
  • 1cm slice of ginger, finely chopped
  • ½ green chilli, deseeded and finely chopped
  • 2 tbsp pomegranate seeds
  • 4 tbsp mango puree
  • 2 limes, juice only
  • Pinch of sea salt
  • ½ tsp onion seeds
  • Salad leaves, to serve
  • Mix the dressing ingredients (except the salad leaves) and check for seasoning - you want it sweet, sour, hot and sharp. Pour the dressing over the fish and scallops and gently mix, then leave for 5 mins to cure.
  • Arrange the cured fish and seafood in a bowl, dress with the salad leaves and serve immediately with crackers or toast. Perfect!
20 mins
4 serving

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