About this recipe:Ceviche is popular throughout Latin America and this prawn and scallop version is the perfect make-ahead starter. While Peru is most famous for its ceviche, there are variations of the recipe throughout Latin America, and this is one of them!
1.8kg (4 lb) prawns, shelled and tails removed
450g (1 lb) scallops
6 large limes, juiced
1 large lemon, juiced
1 small onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 fresh jalapeño, chopped
1 serrano chilli, chopped
1 bunch fresh coriander, chopped
1 tablespoon olive oil
1 tablespoon salt
freshly ground black pepper to taste
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Method Prep:15min › Extra time:1hr › Ready in:1hr15min
In a large glass or ceramic bowl, gently toss the prawns and scallops with the lime and lemon juices. Mix in onion, cucumber, tomato, chillies, coriander, olive oil, salt and pepper.
Cover bowl, and chill ceviche 1 hour in the fridge, until prawns and scallops are opaque.
The acid in the lemon and lime juices actually 'cooks' the seafood. You can use a variety of fresh seafood other than prawns and scallops, such as sea bass, octopus, squid, crab, halibut and tuna.
If you cannot find fresh jalapeno and/or serrano chillies, simply use one to two fresh green chillies instead. If you prefer less heat, seed the chillies before adding to the mix.