Scallop, tuna and salmon ceviche with mango
by
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.
Discover more:
Share recipe
Related recipes
Related recipes
Tuna with coconut, chilli, mango, apple and lime
Escabeche of yellowfin tuna with aubergine purée and herbs
Seared yellowfin tuna with green papaya salad
Yuzu-marinated scallops with kumquats and prosciutto
Sea bass and blood orange ceviche
Ingredients
Metric
Imperial
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
For the dressing
- 1/2 mango, ripe, cut into 1cm dice
- 1/2 green mango, cut into 1/2cm 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
- mixed salad leaves
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
- 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
You may also like
Scallop, tuna and salmon ceviche with mango
SITES
INFORMATION
© Great British Chefs 2019