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+ servings
ceviche in glass

Ceviche of scallops and salmon

Ceviche is great if you want a nutritious meal without a lot of effort.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Appetisers & Starters, Fish & Seafood
Cuisine South American
Servings 4 people
Calories 125 kcal

EQUIPMENT (click pictures for details)

Lemon Juicer
Chef knife

Ingredients
 
 

  • 8 pcs scallops
  • 160 gr salmon fillet skin off
  • 2-3 pcs limes juice + zest
  • 1 pc lemon juice + zest
  • 30 ml olive oil extra virgin
  • 1 pc red onion small
  • 2 pcs green chilies
  • 1 pc red chili
  • Fresh dill

Instructions
 

  • Cut the scallops and salmon into small cubes of 1cm.
  • Deseed the red and green chilies and slice finely. Chop the red onion.
  • Combine the lemon and lime juice with the olive oil, chilies, red onion, a good pinch of salt and some freshly cracked pepper.
  • Pour the dressing over the scallops and salmon, gently toss together and place in the refrigerator to ‘cook’ the seafood.
  • Sprinkle some lemon and lime zest with dill on top just before serving.

Notes

  • It is difficult to indicate the ‘cooking’ time for the fish. This depends on personal taste. If you like it still pretty raw, then 1 hour will do and if you like the fish ‘cooked’ more, the refrigeration time can go up to 6 hours.
  • Make sure that the salmon and scallops are extremely fresh. Scallops are often only available frozen. The sashimi grade can be used for ceviche but needs to be drained well.

Nutrition for 1 portion

Calories: 125kcalCarbohydrates: 1gProtein: 8gFat: 10gCholesterol: 22mgSodium: 27mgFiber: 1gSugar: 1gVitamin A: 19IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword seafood
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