My Mexican Ceviche

    My Mexican Ceviche


    100 people made this

    About this recipe: Latin American flavours are all yours in ceviche, a lemony seafood salad. It can be served with plain chips as a meal or as an appetizer.

    Serves: 12 

    • 1.75kg prawns
    • 500g (2 cups) 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 jalapeño or 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:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  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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