Ceviche Seafood Salad with Avocado, Coriander and Jalapeno - Chef Recipe by Neil Perry

Ingredients

"Use any fish or shellfish in this fabulous seafood salad: crab, scallops, lobster or white-fleshed fish such as snapper would be great." ~ Neil Perry.

400 g (14 oz) sashimi-quality tuna and/or salmon
100 g (31/2 oz) sashimi-quality raw prawn (shrimp) meat
40 g (11/2 oz/1/2 bunch) coriander (cilantro) leaves, stems and roots
250 ml (9 fl oz/1 cup) lime juice
2 garlic cloves, roughly chopped
1 fresh jalapeño chilli, seeded and roughly chopped
1 tsp sea salt
1 avocado, diced
1 large green butter lettuce, leaves separated
2 spring onions (scallions), thinly sliced on the diagonal
Extra virgin olive oil, for drizzling

Method

Cut the fish and prawns into 1–2 cm (1/2–3/4 inch) chunks and place in a non-reactive bowl.

Pick and wash the coriander leaves, then set aside for garnishing. Using a paring knife, scrape the dirt away from the coriander roots, then wash the roots and stems. Chop and place in a blender with the lime juice, garlic, chilli and sea salt. Process until smooth.

Pour the coriander mixture over the seafood and leave to marinate. How long it ‘cooks’ is up to you – you can eat it right away, or leave it in the fridge for up to 2 hours.

Pour off half the marinating liquid and set aside. Toss the avocado with the seafood and check the seasoning.

Divide the lettuce among four serving plates and spoon the seafood mixture into the centre. Drizzle some of the reserved marinade over the salad and garnish with the spring onions and coriander leaves. Drizzle with extra virgin olive oil and serve immediately.

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