The ceviche is a technique of curing fish to get the freshest flavour of the sea on the plate. The dish is very popular in the Americas, but during the British Raj era, pickling fish, meat and vegetables with herbs and spices were one of the innovative ways to control food waste. Over a couple of centuries, this necessity became a part of Anglo-Indian cuisine as such today the word chutney and piccalilli is part of our greater sustainable cooking and healthy diet.  

At Memsahib, we are inspired by the journey of this dish, so we have created a scallop ceviche recipe with our very own twist. The recipe below is in fact three in one; consisting of the scallop ceviche, peas and asparagus bahji and scallop samosa.

You can choose to either prepare all three and serve as a main dish or serve individually as appetisers. I hope you will enjoy preparing it and eating with your loved ones.

We would love to see how you have created these dishes at home – please do share with us and tag us on Instagram – @memsahibbar #memsahibathome


Scallop ceviche

Course: Appetiser
Complexity: Intermediate
Preparation Time: 10 – 15 minutes
Cooking Time: 10 – 15 minutes
Serves: 6 to 8


  • 6 – 8 fresh scallops
  • 1 whole jalapeño pepper
  • 2 green chillies
  • 2 cloves of garlic 
  • 1 inch of ginger 
  • 2 tbsp fish sauce 
  • 1 tbsp golden syrup 
  • 1 inch of lemongrass
  • 1 tsp Kashmiri chilli powder
  • 4 tbsp lime juice


  • Bring water to a boil and turn off the heat. Drop the scallops for 20 seconds, remove and put them in ice water to stop cooking
  • After one minute remove and put them on a kitchen towel to dry
  • Pulse the remaining ingredients in a food processor to make the marinade 
  • Slice each scallop into six to eight pieces and mix with the marination. Leave it to cure for 10 to 15 minutes.


Peas and asparagus bahji


  • 1 small bunch of asparagus chopped  
  • 1 cup of green peas 
  • 2 knobs of butter 
  • 1 tbsp olive oil 
  • Sea salt to taste 
  • ½ tsp turmeric 
  • ½ tsp garam masala 
  • 1 tsp roasted cumin 


  • Preheat the oven in 180 degrees 
  • On a roasting tray melt the butter with oil and mix all the ingredients then oven roast for 15 minutes 
  • When cold, crush them using a pestle or pulse in the food processor to make a semi mashed texture.

Scallop samosa


  • 8 – 10 Chinese wonton pastry 
  • 2 tbsp shallot chopped
  • 1 tbsp coriander chopped 
  • 2 tbsp spring onion chopped 
  • 2 tbsp marinated scallop 
  • ⅓ cup of peas and asparagus bhaji 
  • Salt to taste 
  • Oil to fry



  • Mix all the ingredients together and check the seasoning 
  • Put a teaspoonful in the middle of the pastry and fold it to make it a triangle shape 
  • Pan fry until golden brown.