Lobster and scallop ceviche

  • Preparation Time40 mins
  • Serves8
  • DifficultyEasy
240g cleaned taylor bay scallops
453g poached and sliced maine lobster tail
1/2 small red onion, halved and julienne
2 spring onions, sliced on the bias
1 medium yellow pepper, halved and julienne
1 medium green pepper, halved and julienne
3 jalapeno chillis, seeded and diced
2 Tbsp finely grated fresh ginger
1/2 bunch freshly chopped coriander leaves
1/2 bunch freshly chopped basil leaves
1/4 bunch freshly chopped mint leaves
1 whole lime, juiced
1/2 navel orange, juiced
1/2 lemon, juiced
170ml ketchup
1/2 ancho chilli (reconstituted and pureed)
230ml canola oil
225g toasted spiced pumpkin seeds, for garnish
Salt and freshly ground black pepper
1) In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste.

2) In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish.

3) Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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