avocado, red onion, cilantro, mint, lemongrass–pineapple dressing, yellow corn tortilla chips

Dice the scallops and prawns into small pieces. In a bowl, mix them with lime juice, salt, chopped cilantro, and chopped mint. Let it marinate in the refrigerator for 20-30 minutes.

Cut and Marinate

Finely chop the red onion and avocado. Set aside.

Prepare Vegetables

In a blender, combine chopped lemongrass, pineapple juice, honey, and olive oil. Blend until smooth and adjust seasoning if necessary.

Blend the Dressing

In serving bowls, layer the ceviche mixture with diced avocado and red onion. Drizzle with lemongrass-pineapple dressing and serve with yellow corn tortilla chips on the side.

Assembly

scallops

prawns

avocado

scallop & prawn ceviche

Recipe information

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