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Scallop, tuna and salmon ceviche with mango

Scallop, tuna and salmon ceviche with mango

PT20M

1
To prepare the dressing, mix together all of the ingredients except the salad leaves. Check for seasoning - it should taste sweet, sour, sharp and hot all at the same time
  • 1/2 mango, ripe, cut into 1cm dice
  • 1 slice of fresh ginger, 1cm in thickness, finely chopped
  • 1/2 green chilli, deseeded and very finely chopped
  • 2 tbsp of pomegranate seeds, fresh
  • 4 tbsp of mango purée, tinned
  • 2 limes, juiced
  • 1 pinch of salt
  • 1/2 tsp black onion seeds
  • 1/2 green mango, cut into 1/2cm dice
2
Pour the dressing over the seafood and stir lightly. Leave for 3-5 minutes to allow the dressing to cure the seafood
  • 8 king scallops, cleaned and each sliced thinly into 2 or 3 slices
  • 120g of tuna loin, cut into 1cm dice
  • 60g of salmon fillet, skin removed and cut into 1.3cm dice
3
Arrange in a bowl with a few salad leaves and serve immediately
  • mixed salad leaves

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