- Approximately ½ lb (226 grams) Hokkaido Scallops
- Approximately ½ lb (226 grams) Blue Prawns
- Corn chips for serving
- 5-6 fresh limes
- 1 bunch cilantro (with stems)
- 2 garlic cloves
- 1 jalapeño
- Honey (or sugar)
- ½ red onion
- 1 avocado
- ½ bunch red radishes
- Olive oil
Defrost the scallops and prawns in the fridge overnight on a paper towel lined tray/plate.
For the marinade, juice 5-6 fresh limes until you have ½ cup of lime juice. Add the cilantro stems, 2 cloves of smashed garlic, and some sliced jalapeño to the lime juice and muddle these together to bruise the stems and garlic cloves. Season the marinade to taste with honey (or sugar) and salt, and set it aside for at least 20 minutes.
Once the seafood is fully defrosted, remove the abductor muscles from scallops, peel the prawns from their shells, and remove the prawn tails. Slice the scallops and prawns into similar sizes - halve the scallops and slice the prawns into approximately 4-5 pieces. In a large bowl, season the scallops and prawns with a pinch of sale and about 1 tablespoon of olive oil. Mix well.
Next, dice the red onion, radish, jalapeño, and avocado and add to the seafood. Season again and mix well.
Pour the marinade over everything through a fine mesh sieve. Make sure to squeeze out the stems! Gently mix to combine - there should be enough marinade to fully cover the scallops and prawns. Let the ceviche marinade in the fridge for a minimum of 30 minutes.
Once the prawns have changed in colour and the scallops are opaque, gently mix freshly chopped cilantro leaves into the ceviche.
Place the ceviche in a bowl and top with maldon salt and a drizzle of olive oil. Serve with corn chips, or in bibb lettuce wraps.