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Christmas 2010
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Prawn Scallop, Mango and avocado Ceviche Recipe from Episode 3 of Tastes Like Home with Catherine Fulvio


  • 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


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


  • 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. 


  • 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. 
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