Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Seafood Ceviche Recipe

Seafood Ceviche Photo :  Jackie Cameron

Seafood Ceviche
Photo : Jackie Cameron

Seafood Ceviche Recipe

Extensive research reveals the obvious: the economy dictates people’s  eating and shopping budgets. People swipe less and save more. Food will  be cooked by the people for the people, so family meals and  stay-at-home dinner parties will be the next "big thing". Knowledge of  seasonal ingredients and the use of local produce are essential in  impressing your company.

Peruvian food is the new Thai, so Ceviche, or “Cebiche,”  to be phonetically correct, is perfect. Ceviche is the Peruvian style of  marinating seafood in soya and lime. The benefits of this chilled  seafood dish include a cure for hangovers, and is reputed to be an  aphrodisiac. Oh boy! Fresh ginger, garlic and coriander form an integral  part of the dish and the pantry gossip is that ginger is pushing mint  right off menus.

Yields: 14 – size: starter portion size

Ingredients :

Soya and Lemon Mixture

1 cup Kikkoman Soya Sauce or any good quality light Soya Sauce

1 cup freshly squeezed Lemon Juice

80 g Ginger

60 g Garlic

185 g Fresh Coriander

Court Bouillon Mixture

500ml White Wine

3 l Water

1 Onion - chopped

4 Bay leaves

1 Whole Lemon – cut into wedges

10 Whole Peppercorns

2 sprigs of Thyme

Our Selection of Seafood – use what is available to you

1 kg Scallop (20-30)

480 g Shrimps

1 kg Mussels


2 punnets Cherry Tomatoes (each 300g)

118g Red Onions

1 Cucumber or 515 g

Final touch

100 ml Olive Oil


1) Mix Soya sauce, lemon juice, finely grated ginger and garlic together and set aside

Court Bouillon

2) Mix all Court Bouillon (chef’s note: a spiced aromatic liquor or stock) ingredients together and bring to the boil. Once this mixture has boiled for five minutes remove onions, bay leaves and lemon from the liquid

3) Poach the Scallops for about 30 seconds to get the heat through them

Remove from the liquid and place into the Soya and lemon mixture and allow cooling

4) Do the same with the mussels

5) Lastly add shrimps and finely chopped coriander straight to the Soya and lemon mixture and set this dish aside until later use

6) Half or quarter the cherry tomatoes, slice the red onions and cut the cucumber into long thin slices.

On service

7) Combined the vegetables carefully into the seafood mixture and finish with olive oil

8) Garnish with fresh herbs

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713