Latin American Ceviche

    Latin American Ceviche

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    About this recipe: Ceviche, a tangy lemony seafood salad, is popular throughout Latin America. Here we have prawns and scallops 'cooked' in lime juice, seasoned with finely chopped onions and tomatoes. It can be served with chips as an appetizer.

    Serves: 12 

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

    Prep:15min  ›  Cook:5min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. In a large glass 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 ceviche 1 hour in the refrigerator, until prawns and scallops are opaque.


    The acid in the lemon and lime juices actually 'cooks' the seafood. You can use a variety of seafood other than prawns and scallops, such as sea bass, octopus, crab, halibut and tuna.

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