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Blood Orange Soy Kingfish & Scallop Ceviche


  • 16 scallop without roe, very thinly sliced
  • 220g kingfish or other firm-fleshed white fish, very thinly sliced
  • 3/4 cup blood orange juice or squeezed blood oranges ( or use Pink Grapefruit)
  • 100 ml Kikkoman soy sauce
  • 1/2 small Spanish onion, very thinly sliced
  • ½ cup of freshly picked coriander leaves
  • 1 Lebanese cucumber, very thinly sliced lengthways
  • 2 radishes, very thinly sliced
  • 1/2 cup (125ml) extra virgin olive oil
  • Sourdough baguette, toasted, to serve

Kikkoman sauce used in this recipe

Prep time

Blood Orange Soy Kingfish & Scallop Ceviche


  1. Place scallops, kingfish, soy sauce and orange juice in a large bowl, then toss gently to combine. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  2. Drain seafood through a sieve and discard marinade. Place seafood in a bowl. Add onion, coriander, cucumber and radishes. Season to taste with salt and pepper and toss gently to combine. Divide ceviche among plates, then drizzle with a little oil. Serve with toasted sourdough.
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