Mary Berry Ceviche with Tomato and Avocado Salsa Recipe

This Mary Berry Ceviche with Tomato and Avocado Salsa is a fresh and zesty recipe, which features delicate scallops, squid, and salmon cured in citrus. It’s an impressive dinner party starter, ready in about 5 hours (including marinating time).Try More Recipes:

Mary Berry Ceviche with Tomato and Avocado Salsa Ingredients

For the Seafood

• 3 large scallops (with or without corals), sliced horizontally in half
• 200g (7 oz) cleaned squid, cut into thin strips
• 125g (4 oz) skinless salmon fillet, cut across the grain into wafer-thin strips
• Juice of 2 limes (for curing)

For the Salsa

• 3 tomatoes, peeled, deseeded, and cut into thin strips
• 3 spring onions, finely chopped (including some green leaves)
• 1 fresh green chili, halved, deseeded, and finely chopped
• 1 large avocado, halved, stoned, peeled, and finely chopped
• 125ml (4 fl oz) olive oil
• Juice of 1 lime (for dressing)
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

How To Make Mary Berry Ceviche with Tomato and Avocado Salsa

1. Cure the seafood: Place the prepared scallops, squid strips, and salmon strips into a non-metallic bowl. Pour over the juice of 2 limes. Stir gently until all the fish is thoroughly coated in the juice. Cover the bowl with cling film and refrigerate for 4–5 hours. During this time, the acid will turn the fish opaque and firm (effectively “cooking” it).
2. Prepare the salsa base: While the fish marinates, prepare the salsa vegetables. Place the tomato strips, chopped spring onions, chopped chili, and diced avocado into a separate bowl. Season generously with salt and black pepper.
3. Marinate the salsa: Add the olive oil and the juice of the remaining 1 lime to the vegetable mixture. Stir gently to mix without mashing the avocado. Cover and refrigerate this alongside the ceviche to chill.
4. Make the dressing: Just before serving, remove the fish from the fridge. Drain the lime juice from the fish bowl, but do not discard it. Pour this “cooking liquor” into the bowl with the salsa. Add the chopped parsley to the salsa and stir gently to combine.
5. Assemble and serve: Arrange the cured fish mixture on six serving plates. Spoon the salsa (now enriched with the fish juices) generously over the top. Serve immediately while chilled.

Recipe Tips

• Freshness is non-negotiable: Because the fish is not cooked with heat, it must be sashimi-grade or extremely fresh. Raw scallops should look translucent and creamy grey; if they are stark white, they may have been treated or soaked.
• Don’t over-marinate: Stick to the 4–5 hour window. If you leave the fish in the lime juice for too long (e.g., overnight), the acid will break down the proteins too much, making the texture chalky or mushy rather than firm.
• Slicing technique: To get wafer-thin slices of salmon and squid, pop the fish in the freezer for 15–20 minutes before slicing. This firms up the flesh and makes knife work much easier.
• Peeling tomatoes: As with Mary’s other salads, peeling the tomatoes ensures the texture matches the delicate fish. Blanch them in boiling water for 10 seconds to remove skins easily.

What To Serve With Mary Berry Ceviche with Tomato and Avocado Salsa

This is a light, acidic starter that wakes up the palate.

• Tortilla Chips: Adds a necessary crunch.
• Crusty Bread: To soak up the lime and olive oil dressing.
• Margarita: The lime flavors pair perfectly.
• Plantain Chips: A traditional South American accompaniment.

How To Store Mary Berry Ceviche with Tomato and Avocado Salsa

• Serve Immediately: Ceviche must be served straight from the fridge once assembled.
• No Leftovers: Do not store leftovers. The acid continues to act on the fish, ruining the texture if kept for the next day.
• Freeze: Do not freeze.

Mary Berry Ceviche with Tomato and Avocado Salsa Nutrition Facts

• Calories: 328kcal
• Protein: 14g
• Carbohydrates: 4g
• Fat: 28g
• Saturates: 4g
• Sugar: 2g
• Salt: 0.3g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Tomato Soup Recipe
• Mary Berry Avocado with Tomatoes and Mint Recipe
• Mary Berry Mozzarella, Tomato, and Basil Salad Recipe