Prawn, scallop and ocean trout ceviche

Prawn, scallop and ocean trout ceviche
Prawn, scallop and ocean trout ceviche Photo: Marina Oliphant

Ceviche is made using fresh raw fish marinated in citrus juice. The citrus provides flavour but also "cooks" the fish by denaturing the protein. It is important to use fresh, good-quality seafood when making this. You can use a combination of lemon and lime juice if limes are very expensive. Usually made with white fish, I have used my favourite seafood as a special Christmas treat. To feed a crowd, double the quantities and serve as an appetiser in shot glasses or on bamboo cocktail plates.


8 large green prawns

200g ocean trout fillet, skin off

6 scallops, roe removed

7 large limes, juiced (about 1 cup juice)

1 punnet ripe cherry tomatoes

1 red onion, finely chopped

1 avocado, peeled and diced

1 cup loosely packed coriander leaves

10 large mint leaves, shredded

1 long red chilli, deseeded and finely sliced

1-2 tbsp olive oil

Sea salt and ground black pepper to season


Peel and clean prawns, removing intestinal tract and rinse. Slice into one-centimetre chunks. Dice trout and scallops into one-centimetre pieces.

Place seafood in a glass bowl with enough lime juice to cover, then refrigerate and marinate for two hours to cook the fish.

Cut tomatoes into quarters and mix with onion and avocado.

Remove fish from the fridge and check to see the fish has changed colour. It should all be opaque and look cooked. If there are still pieces that look raw, stir well and place back in fridge for another 30 minutes. Remove and drain off the lime juice.

Gently combine fish with tomato and avocado mixture and fold through herbs and chilli. Drizzle over some olive oil, season with salt and pepper and serve.