Scallop and Tuna Ceviche Recipe - Great British Chefs

Ingredients

• 8 king scallops, cleaned and each sliced thinly into 2 or 3 slices
• 120g of tuna loin, cut into 1cm dice
• 60g of salmon fillet, skin removed and cut into 1.3cm dice
• 1/2 mango, ripe, cut into 1cm dice
• 1/2 green mango, cut into 1/2cm dice
• 1 slice of fresh ginger, 1cm in thickness, finely chopped
• 1/2 green chilli, deseeded and very finely chopped
• 2 tbsp of pomegranate seeds, fresh
• 4 tbsp of mango purée, tinned
• 2 limes, juiced
• 1 pinch of salt
• 1/2 tsp black onion seeds
• mixed salad leaves