Salmon and Scallop Ceviche

Extra fresh salmon and scallops are marinated in citrus fruit juices, then tossed into an avocado and tomato salad

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  • Serves 4

  • Prep time 10 mins

    plus marinating
  • Skill level Easy

  • Calories 280 per serving

  • Prepare ahead yes


  • juice 3 limes
  • juice 3 lemons
  • juice 1 orange
  • ½ red onion, finely diced
  • ½-1 red chilli, deseeded and finely sliced
  • 1tbsp caster sugar
  • 4 king scallops, roe removed and finely sliced
  • 300g (10oz) salmon fillet, skin removed and finely sliced
  • 1 avocado, cut into 1cm (½in) chunks
  • 150g (5oz) cherry tomatoes, quartered
  • large handful coriander, roughly chopped
you will need
  • a large, shallow dish


Although the acid acts to 'cook' the fish, it's extremely important, for both safety and flavour, that your fish is very fresh - it should smell clean with no fishy odour.


  1. Mix the citrus juices, onion, chilli, sugar and a pinch of sea salt. Leave for 1 hour before tasting and adjusting the sweetness and seasoning, if necessary.

  2. Pour the citrus dressing over the seafood. Cover with clingfilm and leave to marinate for 1 hour in the fridge, until the fish and scallops look opaque.

  3. Combine the avocado, tomatoes and coriander with the seafood. Use a slotted spoon to lift the fish out of the citrus juice and serve immediately. Serve with crusty bread and a green salad.