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Scallop ceviche with mango and avocado salsa

For easy summer entertaining, with minimal fuss.

By The Gourmet Traveller team
  • 25 mins preparation (plus standing)
  • Serves 6
  • Print
Ceviche is perfect for easy summer entertaining, but it is essential to buy really fresh scallops from a reputable fishmonger. When buying scallops, look for firm, intact, lustrous flesh and shells with a fresh sea smell.


  • 18 scallops (450gm), without roe, on the shell
  • 2 tbsp finely chopped coriander stems
  • 1 small ripe avocado, finely diced
  • 1 small ripe mango, finely diced
  • 1 shallot, finely chopped
  • ½ small Lebanese cucumber, finely diced
  • 1 long red chilli, seeded, finely chopped
  • Small coriander leaves, to serve
Lime dressing
  • 125 ml (½ cup) lime juice
  • 80 ml (⅓ cup) fish stock
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp finely chopped pickled jalapeños
  • 1 garlic clove, crushed
  • Crushed ice, to serve


  • 1
    For lime dressing, combine ingredients in a non-reactive bowl and season to taste. Reserve 2 tbsp separately for serving and refrigerate.
  • 2
    Remove scallops from shells, cut into quarters then add to bowl with lime dressing and toss gently. Set aside to marinate (15 minutes).
  • 3
    Wash and dry scallop shells.
  • 4
    To make the salsa, stir coriander stems, avocado, mango, shallot, cucumber and chilli in a bowl with reserved lime dressing to combine. Drain scallops and gently stir into salsa. Season to taste and divide among shells set on a platter of crushed ice. Scatter with coriander leaves to serve.