1 x 160g fillet King salmon, skin removed
6-8 Hervey Bay Scallops (or the freshest you can find)
½ large red chili, diced
Handful coriander leaves, roughly chopped
2 tbsp olive oil
3 baby cucumbers, thinly sliced or use 1 small Lebanese cucumber
1 avocado, cut into small random wedges
1 spring onion (shallots), finely sliced
Small handful baby radish sprouts, to serve (optional)
Corn chips, extra lime wedges to serve
Dice the salmon into 1cm pieces and cut the scallops in half or quarters, depending on the size.
Place into a bowl with the chili, coriander, lime juice olive oil and a little salt and toss well. Add the cucumber, coriander, chili, avocado and spring onion and gently toss again. Adjusting the seasoning to taste.
Spoon the ceviche over a plate or shallow bowl and scatter with radish sprouts, if using. Serve with the corn chips and extra lime.