Scallop, Tuna and Salmon Ceviche
- 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