Scallop & Prawn Ceviche Recipe

Prepare seafood

Rinse scallops and prawns under cold water and pat dry with paper towels. Slice the scallops into 1/4-inch thick medallions. Cut prawns into bite-sized pieces (about 1/2 to 3/4 inch). Place both in a nonreactive bowl (glass or stainless steel).

Cure with lime

Pour 1 cup fresh lime juice over the scallops and prawns until fully submerged. Add 1.5 tsp fine sea salt and 1/4 tsp black pepper, toss gently to combine. Cover bowl and refrigerate for 20–25 minutes, stirring once halfway through so the citrus cures all pieces evenly. Seafood will turn opaque and slightly firm when 'cooked' through the citrus.

Prep vegetables

While seafood cures, finely dice the half red onion into small 1/8–1/4 inch pieces. Finely mince the jalapeño, removing seeds if you prefer milder heat. Roughly chop cilantro leaves and tender stems; stack mint leaves, roll and chiffonade into thin ribbons. Peel and dice the avocado into 1/2-inch cubes and place in a bowl with a squeeze of lime (from the 1/4 cup reserved for dressing) to prevent browning.

Combine vegetable mix

Gently fold together the diced red onion (about 1/4 small onion), minced jalapeño (1/2), cilantro (1/4 cup), and mint (2 tbsp). Keep the avocado separate until the final assembly to avoid over-mixing and mashing.

Prepare lemongrass & pineapple

Trim the tough outer layers of the lemongrass stalk and finely mince the pale inner white part until you have about 1 tablespoon minced (from 1 stalk). Finely dice 1/2 cup fresh pineapple so the pieces are small and will distribute through the ceviche.

Mix dressing

In a small bowl, whisk together 1/4 cup fresh lime juice, 2 tbsp rice vinegar, 2 tbsp extra-virgin olive oil, 1 tsp honey, 1 tsp fish sauce, and 1/4 tsp salt until combined. Stir in the minced lemongrass and diced pineapple. Taste and adjust seasoning — add a pinch more salt or 1/2 tsp honey if you prefer sweeter, or an extra teaspoon of rice vinegar for more tang.

Combine ceviche and dressing

After the seafood has cured for 20–25 minutes, drain about half of the lime juice from the bowl so the ceviche is moist but not swimming. Add the vegetable and herb mixture to the seafood, then pour the lemongrass–pineapple dressing over the top. Gently fold to combine, then carefully fold in the diced avocado so it remains chunky. Taste and adjust salt, pepper or lime (use the extra lime wedges to add brightness at the table).

Plate and garnish

Divide the ceviche among 4 small plates or one shallow serving bowl (depending on presentation). Sprinkle extra cilantro leaves on top and place lime wedges at the side. Serve immediately with 2 cups yellow corn tortilla chips for scooping. If you need to hold the ceviche, keep chilled for up to 30 minutes; beyond that the avocado will brown and the texture will change.