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'Vieyras' Argentinian Scallop Ceviche


This week Mauro Callegari of The Independent in Gembrook is back with another traditional dish to share – Argentinian scallop ceviche. This ‘no cook’ dish is super easy to make, and can be dished up in under 15 minutes, using simple fresh ingredients.

Mauro’s ceviche dressing is king in this dish, the lime with hint of Tabasco gives the scallops the perfect spicy kick!

22nd March, 2016
Mauro Callegari of The Independent
Tuesday 22nd March 2016

Ceviche is a Peruvian dish, but Argentina has adopted it like its own. This style of scallop ceviche is typically found in the northern provinces of Argentina. I love this recipe because it is super easy to make and very fresh. Anyone can make it! The key is sourcing good quality and local ingredients.

The dressing itself adds a nice zingy bite to the scallops, and cooks the fish just slightly with its citrus juices. We serve this recipe at The Independent in Gembrook with our other share food tapas style plates.


For the scallop ceviche

  • 12 fresh scallops (sliced in halves lengthways)
  • 1 tsp of toasted coriander seeds
  • 1/2 a bunch of fresh coriander


  • 3 large diced shallots
  • 3 limes (juice)
  • 1 finely chopped green chilli
  • A few drops of Tabasco
  • 20g caster sugar
  • 100 ml olive oil


Combine all dressing ingredients together in a small bowl. Lightly toast coriander seeds in a dry pan.

In a flat plate place all the scallops, make sure they don’t touch each other.

Sprinkle sea salt on top of each scallop.

Pour dressing on top of scallops and allow to rest and cure for 5-10 minutes. Then sprinkle toasted coriander seeds. Cut fresh coriander leaves into julienne strips and assemble on top.

Head chef Mauro Callegari of The Independent in Gembrook with his son Alessandro. Photo – Sean Fennessy.

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