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Scallop Ceviche & Tuna Tartare with Lime & Soy Dressing

This recipe serves one. Simply double up to serve more guests.


  • 60g raw tuna, roughly chopped
  • 1 large scallop, thinly sliced
  • 1 tbsp tomato, finely chopped
  • 1 tsp chives, finely chopped
  • 1 tbsp edamame beans, blanched
  • 1 tbsp spring onion, finely chopped
  • 1 tbsp basil, finely chopped
  • 1 tsp lemon juice
  • 2 tbsp avocado, chopped
  • 1 tsp lime juice
  • 5 tbsp fruity olive oil
  • 1 small bunch pea sprouts
  • 2 tbsp Kikkoman soy sauce
  • 4 coriander sprouts


  1. Fan the scallop slices on the outside of the serving plate, drizzle with the lime juice followed with 4 tbsp olive oil.
  2. Sprinkle with a bit of Maldon salt and refrigerate for 10 minutes.
  3. Combine the tuna, the remaining olive oil, chopped chives, chopped spring onion, tomato, avocado, edamame beans and lemon juice in a mixing bowl, gently mix to combine.


Using a small rounder cutter, press in the tuna mix in the middle of the plate, cover with the crunchy pea sprouts, drizzle with soy sauce, garnish with coriander, and serve with a glass of De Grendel Sauvignon Blanc at 12°C for a heavenly food and wine experience.


De Grendel Wines South Africa Sauvignon Blanc Seafood Recipe

March 16, 2021