Scallop, tuna and salmon ceviche with mango
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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.
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
SAVE RECIPE
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
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