Citrus Ceviche Salad

Citrus Ceviche Salad

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About this recipe: Different Latin American countries have different versions of ceviche, the 'raw' seafood dish made with citrus, coriander and chilli. The acid in the lemon and lime juices 'cooks' the seafood in the fridge. Use any variation of fresh seafood in your own version.


Serves: 12 

  • 1.75kg fresh prawns, peeled and deveined
  • 500g scallops
  • Juice of 6 large limes
  • Juice of 1 large lemon
  • 1 small red onion, chopped
  • 1 cucumber, peeled and chopped
  • 1 large tomato, coarsely chopped
  • 1 green chilli, chopped (optional)
  • 1 red chilli, chopped
  • 1 bunch coriander, chopped
  • 1 tablespoon olive oil
  • 3 teaspoons salt
  • freshly ground black pepper to taste

Prep:1hr15min  ›  Ready in:1hr15min 

  1. In a large glass or ceramic bowl, gently toss the prawns and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, chillies, coriander, olive oil, salt and pepper.
  2. Cover bowl, and chill the ceviche for 1 hour in the refrigerator, until prawns and scallops are opaque.

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