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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.
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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
After ignoring his father’s advice to become an engineer, Vivek Singh has built a distinguished career as a chef.
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Scallop, tuna and salmon ceviche with mango
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