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Salmon and Scallop Ceviche

Salmon and Scallop Ceviche


A fresh, light and delicious dish.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 5 mins
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Ceviche Curing Mixture

1 C (250 ml) lime juice
15 g salt
1 small onion, cut brunoise (very small dice)
3 garlic cloves, finely grated
2-3 red chillies, deseeded and finely chopped
pinch of lime zest
1 tsp (5ml) fresh coriander, chopped

8-12 Scottish or Canadian Diver medium-sized scallops (2-3 scallops (40g) per plate)
150 g Scottish salmon (trimmed)
¼ C 60 ml ceviche curing mixture
2 tsp (10 ml) olive oil

60 g beluga lentils, cooked
50 g baby fennel, shaved
50 g radish, shaved
5 g spring onion, finely chopped
olive oil for drizzling
small handful of coriander leaves, shopped


Ceviche Curing Mixture

Combine all the ingredients and let the mixture stand for 10 minutes. After 10 minutes strain and reserve the liquid.


To plate the ceviche you will need to use something to guide you in order to achieve an even, round shape. The options are to use a ring mould or a circle of transparency film

Ring Mould: Plate directly onto your serving plate using the mould as a guide.

Transparency Film:
Purchase a sheet of stiff transparency film (available from a stationer). Cut a circle (10 cm diameter) and use this as a base to create the shape, its smooth surface allows it to be easily removed from underneath the food once plated.


Use the ring mould or film as a guide to arrange the sliced scallops and salmon alternately, in the shape of a circle.

Brush the circle of salmon and scallops with the curing liquid (reserve a little of the curing liquid for dressing the salad) and if using a transparency sheet, remove the sheet by sliding out very gently. Alternatively, remove the ring mould carefully. Brush with more ceviche curing liquid. Leave to stand for a few minutes to allow the acid in the liquid to cure/cook the seafood.


Combine all the ingredients in a bowl. Dress the salad with a little ceviche liquid.

Place spoonfuls of the lentil salad in the centre of each circle of seafood. Drizzle with a little olive oil, garnish with fresh coriander shoots and serve.