Prawn and scallop ceviche

Ceviche is popular throughout Latin America and this prawn and scallop version is the perfect starter for making ahead. The acid in the lemon and lime juices ‘cooks’ the seafood. Serves 12.

INGREDIENTS

1.8kg prawns, shelled and tails removed

450g scallops

6 large limes, juiced

1 large lemon, juiced

1 small onion, chopped

1 cucumber, peeled and chopped

1 large tomato, coarsely chopped

1 fresh jalapeño, chopped

1 serrano chilli, chopped

1 bunch fresh coriander, chopped

1 tablespoon olive oil

1 tablespoon salt

Ground black pepper to taste

METHOD

1) In a large glass or ceramic bowl, gently toss the prawns and scallops with the lime and lemon juices. Mix in the onion, cucumber, tomato, jalapeño, chilli, coriander, olive oil, salt and pepper.

2) Cover the bowl, and chill for an hour in the fridge, until the prawns and scallops are opaque.