Chili Garlic Flavoured Ceviche Salad

A spicy twist on the famous Latin American dish.
  4   15 mins


1 slice fresh herb coriander, cut into pieces
¼ red onion, thinly sliced
3 slices radicchio, cut into pieces
75g boiled beetroots, dice
½ pink grapefruit, cut into bite-size
½ lime, thinly sliced
4 slices red oakleaf lettuce, cut into pieces
4 slices green oakleaf lettuce, cut into pieces
150g salmon, sushi grade, cut into bite-size
80g boiled octopus, sushi grade, cut into bite-size
8 scallops, sushi grade, cut into bite-size
1 pack of S&B Chili Garlic Edamame Seasoning Mix
¾ tbsp olive oil


  1. Cut the fresh herb coriander into 1cm pieces. Mince the red onion and cut the radicchio into 2cm pieces.

  2. Combine and put the fresh herb coriander and radicchio in cold water to make them crispy, then drain thoroughly. Cut the beetroots into 5mm dice.

  3. Peel off the white pith from the grapefruit and break the pulp into bite-size. Cut the lime into thin slices.

  4. Cut the red leaf lettuce and curly lettuce into 2cm pieces. Put them in cold water briefly to make them crisp, then drain thoroughly.

  5. Cut the salmon into 5mm thick bite-size pieces. Cut the octopus into 5mm thick pieces. Cut each scallop diagonally into 2 or 3 slices.

  6. Combine S&B chili garlic edamame seasoning mix and olive oil and mix well.