Seafood Ceviche with Coriander Pesto

For fish without any fuss, try Bobby Chan's fabulous no-cook seafood ceviche with walnut and coriander pesto
Seafood Ceviche with Coriander Pesto
  • Rating:
  • Serves: 2
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the seafood ceviche

  • 6 scallops
  • 4 prawns
  • 4 squid
  • 50 g firm white fish
  • 2 tbsp lime juice

For the pesto

  • 30 g walnuts
  • 3 tbsp coriander leaves
  • 40 g parmesan, roughly grated
  • 2 tsp cumin seeds, toasted

To serve

  • salad leaves
  • cherry tomatoes
  • black pepper

Method

1. Blanch the seafood in salted water for a minute, before draining and refreshing in iced water.

2. Chop the seafood into bite sized pieces and squeeze over the lime juice. Transfer to a fridge to chill.

3. Tip the walnuts in a food processor and process until coarsely chopped.

Add the coriander and blend again.
4. Add the Parmesan cheese and blitz until the mixture becomes a coarsely-textured paste. Stir in the cumin seeds.

5. Drain the lime juice from the fish and stir in the pasta and walnut pesto.

6. Season with a little of the drained lime juice, salt and freshly ground black pepper and toss until well incorporated. Serve on a bed of salad leaves and cherry tomatoes.

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