Prawn, Scallop, Mango & Avacado Ceviche
½ Pounds Fresh Prawns
½ Pound fresh scallops
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh coriander.
1/2 teaspoon oregano powder
1 teaspoon finely chopped seeded serrano chile
1/2 cup fresh lime juice
1/3 cup thinly sliced green onion
1 medium mango, peeled, pitted, and diced
1 medium avocado, peeled, pitted and diced
1/2 cup seeded and diced Roma tomato
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Garnishes: sliced avocado, mint sprigs, salmon roe (optional)
Step 1. Peel and clean prawns, dice it into 1/3-inch cubes, and place in a glass bowl. Thinly slice scallops and add them to the same glass bowl. Toss them gently with olive oil and the next 4 ingredients. Cover and refrigerate up to 2 hours. Reserved some lime juice for later.
Step 2. Just before serving, add green onion and the next 3 ingredients, and toss. Season to taste with salt and pepper. Arrange in serving glasses, and garnish, if desired. Serve immediately. vanced settings.