Exceptionnellement, l'infolettre SAQ Inspire ne sera pas envoyée cette semaine. Tous les points, rabais et l'échange des points en succursale demeurent en vigueur. Learn more.

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Preparation 15 minutes
Cooking time none
Servings 4


  • 125 g (4 oz) fresh salmon  
  • 125 g (4 oz) white fish fillet
  • 250 g (1/2 lb) fresh scallops  
  • Juice from 1/2 lemon
  • Juice from 1 lime
  • Salt and ground black pepper
  • 2 green onions, thinly sliced
  • 1/2 red pepper, diced
  • 1 garlic clove, chopped
  • 30 ml (2 tbsp) fresh coriander, chopped
  • 2 ml (1/2 tsp) or more of jalapeno peppers (seeded), finely chopped   
  • 60 ml (1/4 cup) olive oil
  • A few lettuce leaves
  • Sprigs of coriander
  • Cooked shrimp, peeled (optional)


  1. Dice the fish and scallops. Place in a bowl and add citrus juice. 
  2. Season with salt and pepper, stir.
  3. Cover and refrigerate for at least 1 hour.
  4. In another bowl, mix together all the other ingredients, except the shrimp (if using), the lettuce and coriander.
  5. Set aside. 
  6. Add this mixture to the fish mixture - stir and refrigerate for another 30 minutes. 
  7. Place the lettuce leaves in martini glasses, cups or small plates.
  8. Top with the ceviche mixture, a sprig of coriander and one whole shrimp (if using).
  9. Serve.
Availability in stores