Seafood Ceviche

Serves: 4 | Prep Time: 35 mins | Cooking Time: 20 mins

Diego's GoMEX® Soft Taco Kit
Diego's GoMEX® Soft Taco Kit


  • 300g fresh snapper fillets

  • 1 cooked squid tube

  • 4 cooked large prawns

  • 4 fresh scallops - roe off

  • 2 limes - juiced

  • 4 tbsp vegetable oil

  • 1 lemon

  • 1 red chilli

  • 1/2 cup coriander leaves

Tip: Tortilla baskets can be made the day before and stored in an airtight container. Ceviche is best prepared just before serving.


  1. Preheat oven to 160 degrees.
  2. Using a knife cut a line in each tortilla from the centre out.
  3. Combine oil with crispy crumb seasoning to make a paste.
  4. Brush each tortilla with the crumb paste, then gently fold tortilla around on itself to make a cone shape and place in a large muffin tray.
  5. Bake in the oven for 6-8 mins or until tortilla basket is crispy and slightly golden in colour, set aside to cool completely.
  6. To make ceviche:
  7. Dice fish and scallops into small cubes, place in a bowl and add lime juice.
  8. Stir fish, scallops and lime juice every 2 minutes until fish changes to a bright white colour, fish will be cooked then strain off lime juice.
  9. Dice squid and prawns into small cubes and add to fish and scallops.
  10. Add julienne chilli, finely grated lemon zest and coriander leaves.
  11. Fill each tortilla basket with the seafood mix and top with sweet chili sachet.