Really fresh seafood is critical for making ceviches because it’s just the citrus and salt that does the cooking – it needs to be fresh! Or you could opt for cold-smoked salmon as I have done here (although I would have preferred fresh salmon for sure).
Use plenty of citrus juice, either lemon, lime juice or orange juice, whatever you have or what flavour you’re feeling. I also like to give some heat from chili, crunch from shallot and cucumber and freshness from coriander and mint.
Use good quality flaky sea salt to season and adjust if using fresh/smoked salmon (use less for smoked). You can also use tamari soy and sesame oil instead of salt and olive oil for an Asian twist.
- 4 fresh scallops
- Equal amount of salmon
- ¼ shallot
- ½ red chili
- 1 tbsp cucumber, peeled, de-seeded and diced
- 1 lemon/lime, juice and zest
- 2 tbsp chopped coriander and mint
- 1 ½ tsp flaky sea salt
- Drizzle of olive oil
- 10 small lettuce cups to serve
Try to get a nice ½ cm dice on the salmon and scallops. (TIP – place the fish in the freezer for about 10 mins till its firm but not completely frozen, work quickly to prevent the fish from warming).
- Mix first the fish, citrus juice, shallot and salt. Combine well and leave covered in the fridge for a few minutes to get the juices going.
- Add the chili, cucumber herbs and oil and mix well. Check the seasoning and add more citrus and salt, if needed, you want it to be punchy.
- Drain the mixture slightly before serving, if too wet it will destroy the crispness of the lettuce! And don’t let the mixture stand for too long out of the fridge, it’s best consumed cool.
- Garnish with more fresh herbs, edible flowers and cucumber dice to be extra fancy.
Share the performance-boosting benefits of this flavourful appetizer!