Citrus Ceviche Salad
Ceviche is the perfect summer seafood entree with its citrus, coriander and chilli flavours. The acid in the lemon and lime juices 'cooks' the seafood in the fridge. Different Latin American countries have different versions of ceviche so you can use any variation of fresh seafood in your own version. Watch this recipe being made in the Allrecipes Citrus Ceviche Salad Video.
Ingredients
Serves: 12
- 1.8 kg raw prawns shelled and deveined
- 450g scallops
- 6 large limes, juiced
- 1 large lemon, juiced
- 1 small red onion, diced
- 1 cucumber, peeled and diced
- 1 large tomato, coarsely diced
- 1 jalapeno or red chilli, diced
- 1 serrano chilli or green chilli, diced
- 1 bunch fresh coriander, chopped
- 1 tablespoon olive oil
- 1 tablespoon salt
- freshly ground black pepper, to taste
Directions
Preparation:10min ›
Extra time:1hour chilling ›
Ready in:1hour10min
- In a large glass or ceramic bowl, gently toss the prawns and scallops with the lime juice and lemon juice.
- Mix in the onion, cucumber, tomato, chillies, coriander, olive oil, salt and pepper.
- Cover the bowl and chill the ceviche for 1 hour in the refrigerator, until prawns and scallops are opaque.
Watch a video of it being made…
Citrus Ceviche Salad
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Reviews (5)
Altered ingredient amounts. I used 500g prawn, 500g scallops, and 500g fish, but kept the veggies the same. To facilitate eating with chips, I chopped up the fish to about the size of a fingernail. We ate this with globs of sour cream and guacamole, and some people even took some home. I made wraps out of the leftovers for lunch and dinner today, and I still have leftovers! This serves waaaay more people than I was expecting. The only problem is that it isn't as good the next day. - 29 Sep 2008
This is a great recipe for those summertime picnics/BBQ's. I made it this past weekend and everyone could not stop raving about it!!! I highly recommend this treat!! - 29 Sep 2008
Not my favourite ceviche, but this is really good. A bit limey, but otherwise very good! We sliced some French bread thinly, toasted it with olive oil and garlic powder, and ate it with the ceviche. We enjoyed this a lot. - 29 Sep 2008
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