Zesty Australian Seafood Ceviche Recipe

Preparation Time: 20m
Cook Time: 30m
Total Time: 50m
Servings: 4

January 12, 2025 4.8

Craving a taste of the Australian coast? This vibrant ceviche bursts with fresh, locally-sourced seafood, marinated in a zingy lime and chilli dressing that awakens your senses. Featuring a stunning array of snapper, plump prawns, and sweet scallops, this dish is a refreshing escape to the seaside. Enjoy it as a lively starter or a light and satisfying meal, perfect for warm summer evenings. Serve with crispy tortilla chips for dipping or on a bed of mixed greens for a touch of elegance.

Ingredients:

200 g snapper fillet, skinned and deboned
200 g raw prawns, peeled and deveined
150 g scallops, cleaned
1/2 cup freshly squeezed lime juice (about 4 limes)
1 tbsp rocoto paste or red chilli paste
1 clove garlic, minced
2 tbsp olive oil
1/2 tsp sea salt
1 small red onion, finely diced
2 tbsp fresh coriander, chopped
1 avocado, diced
1/2 cup cherry tomatoes, halved
Thin slices of rocoto or red chilli, for garnish

Instructions:

1 Prepare the Seafood and Marinade
Dice the snapper, prawns, and scallops into bite-sized pieces. In a large bowl, whisk together lime juice, rocoto or red chilli paste, garlic, olive oil, and salt. Add the seafood to the bowl and toss to coat evenly. Cover and refrigerate for 20–30 minutes, allowing the citrus to gently cure the seafood.
2 Assemble the Ceviche
Just before serving, stir in diced red onion, coriander, avocado, and cherry tomatoes. Adjust the seasoning with additional lime juice or salt if needed.
3 Serve
Plate the ceviche in individual bowls or on a platter. Garnish with coriander leaves and thin slices of rocoto or red chilli for an extra burst of colour. Serve immediately with tortilla chips or crusty bread.