Ingredients:

• 230 gms fresh prawns

• 230 gms fresh scallops

• 1 tbsp extra-virgin olive oil

• 2 tbsp finely chopped fresh coriander.

• 1 tsp finely chopped seeded serrano chilli

• 1/2 tsp oregano powder

• 120 mls fresh lime juice

• 43 gms thinly sliced green onion

• 1 medium mango, peeled, pitted, and diced

• 1 medium avocado, peeled, pitted and diced

• 64 gms seeded and diced Roma tomato

• 3/4 tsp sea salt

• 1/4 tsp freshly ground black pepper

• 1 tbsp of chopped mint

Garnishes: 

• Sliced avocado, mint sprigs, salmon roe (optional)

Method

• Peel and clean prawns. Dice into 1/3-inch cubes, and place in a glass bowl. 

• Thinly slice the scallops and add them to the same glass bowl. 

• Add 3 pinches of salt and leave for 10 mins to cure.

• Add the olive oil, coriander, oregano, chilli & lime but reserve some lime juice for the end, mix thoroughly and then cover and refrigerate up to 2 hours..

• You will see the prawns are now pinker as they have cooked in the lime juice

• Just before serving, add 1 tablespoon of chopped mint, spring onion mango, avocado, tomato and toss. Season to taste and serve immediately. 

Garnish:

• If you have wraps or flatbreads left over cut into triangles, brush with a touch of oil and grill quickly once crispy serve with ceviche or use tortilla crisps if you prefer.