Scallop and Tuna Ceviche Recipe - Great British Chefs

Scallop, tuna and salmon ceviche with mango

Starter
easy
4
20 minutes

PT20M

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

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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

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

First published in 2015

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Vivek Singh

Vivek Singh

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

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