Sofitel Mexico City Reforma - Luxury hotel - Prawn & Scallop Ceviche

Prawn & Scallop Ceviche

Delight yourself with this easy, healthy and fresh ceviche recipe. One of our signature dishes at Balta, popular for its strange ability to transport anyone to the Mexican coasts... reminding you of those trips full of pictoresque restaurants, wonderful beaches, and the most exquisite, mouth-watering seafood in the world.


Servings: 6



24 prawns

12 scallops

30ml olive oil

1 yellow corn

1 large avocado

1/4 cup chopped fresh coriander

1 tsp smoked paprika

1 serrano chili pepper


Chiltepin Ceviche Sauce

4 tomatoes

150ml lime juice

100g shallots

4 chiltepin peppers

100ml water



In a high-speed blender, mix all of the sauce ingredients for 2 minutes.

Peel the prawns and cut them in half.

Dice the scallops and season everything with sea salt. Let rest for 5 minutes in the fridge.

Dice the avocado and thinly slice the serrano pepper.

Pour the ceviche sauce on the top of the shellfish and marinate for another five minutes in the fridge.

Usa a torch to slightly burn the whole cob of yellow corn and peel it.

Divide the marinated bowl into 6 dishes and decorate with the burnt yellow corn, avocado cubes and serrano pepper.

Finish with chopped coriander, smoked paprika and olive oil.

  • prawn-scallop-ceviche
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