• Popular in many countries across the world, seafood ceviche is deliciously zesty and flavourful. This is my summer signature dish but it is light and lovely at any time of year.

    Recipe by Walter Ulz

    Seafood ceviche with salmon carpaccio

    Serves: 4
    Cooking Time: 30 mins + 24 hrs marinating


    • Ceviche

    • 300g fresh salmon, finely sliced
    • 200g fresh prawns, shelled, deveined and poached for 1 minute
    • 6 scallops, poached for 1 minute
    • Marinade

    • 150ml lime juice, freshly squeezed
    • 180ml lemon juice, freshly squeezed
    • 5ml fresh ginger, finely chopped
    • 5ml fresh coriander, finely chopped
    • 5ml brown sugar
    • 10ml honey
    • 5ml chilli, seeded and finely chopped
    • 1 garlic clove, finely chopped
    • 5ml pink peppercorns
    • salt and freshly ground black pepper, to taste
    • Salmon carpaccio

    • 50ml fresh lemon juice
    • 10ml fresh ginger, finely chopped
    • 10ml wasabi sauce
    • 5ml coarse sea salt
    • 300g fresh salmon, thinly sliced



    For the seafood ceviche, place the salmon, prawns and scallops in a deep dish. Mix all the marinade ingredients and pour over the seafood. Marinate for 24 hours in the fridge.


    To make the carpaccio, mix the juice, ginger, wasabi and salt then pour over the salmon.


    To serve, place the salmon on the plate and top with seafood ceviche.