Scallop & Prawn Ceviche Recipe

Prepare seafood

Pat scallops and prawns dry with paper towels. Slice scallops crosswise into thin medallions (about 1/4-inch thick). If prawns are large, chop into 1/2-inch pieces; if small, leave halved. Place seafood in a glass or nonreactive bowl.

Cure with citrus

Pour the fresh lime juice and lemon juice over the seafood, ensuring pieces are submerged. Add 1/2 teaspoon of the sea salt. Gently toss, cover with plastic wrap, and refrigerate for 20–25 minutes, or until scallops turn opaque and firmer (the citrus 'cooks' the seafood).

Prepare aromatics

While seafood cures, combine minced lemongrass, chopped cilantro (reserve a small amount for garnish), chopped mint (reserve a little for garnish), thinly sliced red onion, and jalapeño (if using) in a medium bowl. Add the remaining 1/2 teaspoon sea salt and the black pepper; mix to marry.

Rinse or soak onions (optional)

If you want milder onion flavor, briefly rinse the sliced red onion in cold water for 30 seconds and drain well before adding to the aromatics.

Make dressing

In a small bowl, mash half of the diced pineapple with the back of a spoon or fork to release juices while leaving some small chunks. Stir in rice wine vinegar, mirin or honey, canola oil, and lime zest. Taste and adjust: add a little more vinegar if you want brightness or a touch more honey if too tart.

Combine with aromatics

Fold 2 tablespoons of the pineapple dressing into the aromatic mixture to coat the herbs and onions lightly. Reserve the remainder of the dressing to toss with the seafood later.

Drain and combine

After the seafood has cured 20–25 minutes, drain off about half of the citrus liquid (leave just enough to keep the seafood moist). Add the seafood to the bowl with aromatics and gently fold to combine.

Add dressing and pineapple

Pour the remaining pineapple–lemongrass dressing over the seafood and aromatics. Add the remaining diced pineapple chunks and gently mix. Taste and adjust seasoning with additional salt or a squeeze of lime if needed.

Finish with avocado

Carefully fold in the diced avocado so it stays intact and doesn’t turn mushy. Let the ceviche sit in the refrigerator for 5–10 minutes to let flavors meld, but serve within 30 minutes of adding avocado to retain texture.

Plate and garnish

Spoon ceviche into chilled serving bowls or onto a platter. Garnish with reserved cilantro and mint leaves, and a few extra finely diced pineapple pieces if desired.

Serve with chips

Serve immediately with yellow corn tortilla chips and lime wedges on the side. Encourage guests to scoop small portions onto chips or enjoy with a fork and chip alongside.