Full Recipe

Hapuku & Scallop Ceviche


Normally I’d think of ceviche as a summer dish but really felt like it a few days ago. The scallop season started recently and we’d already eaten them a few times very simply pan-fried and we felt like something different. As well, we had some very fresh hapuku available. So rather than cook both, I decided on a very simple ceviche combining the fish and scallops with ingredients that I’d bought from stallholders. There’s no need to be exact about ingredients here.



Piece of hapuku or any other skinned and boned white fleshed fish, cut into small even sized cubes

Scallops, roe left on, halved

Juice of several limes

Handful of red and/or yellow cherry tomatoes, halved

1 small red onion finely sliced

1 small Lebanese cucumber, cut into small cubes

Handful of microgreens

Fennel bulb finely sliced (don’t use a whole bulb unless it’s very small)

1 bunch of coriander, finely chopped

1-2 fresh chillies, seeded and finely chopped (optional)

Salt and pepper

Olive oil


Put the cubed fish and halved scallops in a bowl and cover with lime juice. Leave to ‘cook’ for 30-60 minutes.


Drain off most of the liquid and add the rest of the ingredients. Season with salt and pepper and drizzle with a little olive oil. Carefully mix together.


Serve as an entrée or a light lunch or dinner.