SALMON AND SCALLOP CEVICHE

INGREDIENTS

● 400g salmon fillet, pin-boned

● 300g scallops, roe removed

● 1 cup (250ml) fresh lime juice

● 4 vine-ripened tomatoes, chopped

● 3 long green chillies, seeds removed, finely chopped

● 6 spring onions, finely chopped

● 1/3 cup chopped coriander leaves, plus extra to garnish

● 1/2 telegraph cucumber, peeled, chopped

● 1 avocado, flesh chopped

● 1/4 cup (60ml) olive oil

● Baby cos lettuce leaves (1-2 per person, depending on size), to serve

METHOD Step 1

Cut seafood into small cubes, place in a bowl and pour the lime juice over top. Cover and refrigerate for 4 hours. Drain off juice, add tomato, chilli, spring onion, coriander, cucumber, avocado and oil, and season with sea salt and pepper.

Step 2

To serve, place the lettuce leaves on plates and pile the ceviche on top. Garnish with extra coriander leaves and serve immediately, with extra lime wedges, if desired.