Scallop, tuna and salmon ceviche with mango

Vivek Singh's tuna and scallop ceviche recipe is inspired by trying the combination of tuna and mango for the first time at a Mexican restaurant. When making ceviche, make sure you always use the freshest seafood possible.

First published in 2015

Ingredients

Metric

Imperial

Seafood

For the dressing

Method

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
2
Pour the dressing over the seafood and stir lightly. Leave for 3-5 minutes to allow the dressing to cure the seafood
3
Arrange in a bowl with a few salad leaves and serve immediately
  • mixed salad leaves
First published in 2015

After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.

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