Tiger prawn, calamari and baby scallop ceviche
Ingredients
- small tiger prawns, cleaned, tails on
- 8 small calamari tubes
- 8 small scallops
- freshly ground black pepper, to taste
- juice of ½ a lime
Herb salad
- 15ml (1 tbsp) fresh flat-leaf parsley, chopped
- 15ml (1 tbsp) fresh coriander, chopped
- 15ml (1 tbsp) fresh dill, chopped
- 15ml (1 tbsp) fresh chives, chopped
- 15ml (1 tbsp) fresh chervil, chopped
Dressing
- ½ tomato, diced
- 15ml (1 tbsp) olive oil
Instructions
1
Using a large bowl, combine the tiger prawns, calamari tubes and scallops with black pepper and lime juice. Cover with plastic wrap and refrigerate for 5 minutes.
2
For the herb salad, toss all the herbs together in a bowl.
3
For the dressing, place the tomato in a mini food processor together with the olive oil and blend to form a purée.
4
To serve, place a ring cutter onto a serving plate and fill with the herb salad. Place the marinated calamari, prawns and scallops on top of the herb salad and carefully remove the ring cutter.
5
Dress the ceviche with the tomato dressing and drizzle extra olive oil around the plate to garnish.
