Jul 13 2026
Restaurants›JOEY Valley Fair›Scallop & Prawn Ceviche Recipe

Scallop & Prawn Ceviche Recipe

Inspired by JOEY Valley Fair
Time45m
Serves4

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

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Ingredients

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Seafood

Vegetables & Herbs

Dressing

Tortilla Chips

Method

Preparation

  1. 1

    Prepare the Seafood

    Start by cleaning the scallops and prawns. Rinse them under cold water and pat dry with a paper towel.

  2. 2

    Cut the Seafood

    Dice the scallops and chop the prawns into bite-sized pieces. Place them in a bowl.

Vegetable Preparation

  1. 3

    Chop the Vegetables

    Dice the avocado, finely chop the red onion, and roughly chop the cilantro and mint leaves. Add them to the bowl with the seafood.

Dressing

  1. 4

    Prepare the Dressing

    Using a mortar and pestle or a blender, combine the lemongrass (finely chopped), pineapple juice, lime juice, salt, and black pepper. Mix until well combined.

  2. 5

    Combine Dressing with Seafood and Vegetables

    Pour the dressing over the seafood and vegetable mixture and gently toss to combine, ensuring the seafood is well coated.

Serving

  1. 6

    Chill and Serve

    Let the ceviche sit in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled with yellow corn tortilla chips.

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