Salmon and Scallop Ceviche Recipe

Ingredients

• 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

Method

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.