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





For the dressing


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
Pour the dressing over the seafood and stir lightly. Leave for 3-5 minutes to allow the dressing to cure the seafood
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.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more