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.
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.
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Reviews and Ratings
Global Ratings:
(115)
Reviews in English (88)
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
I've been looking for a good ceviche recipe and all I had to see was the picture to know this was the one. I am from the Sonoran Mex area and this is the closest thing I've found to what they serve in resturants in that area. Thank You - 29 Sep 2008
So good! We have ceviche (made from my grandmother's recipe) every summer, served in martini or margarita glasses, of course, and Javi's recipe is the real thing. It's low-cal, too, which makes it even better. Highly recommended. - 29 Sep 2008