Modern European · Starter
Ceviche
Diver scallop cured in a sharp, aromatic tiger's milk — bracing, cold and gone in one swallow
- Prep
- 25 min
- Cook
- 0 min
- Serves
- 8
Ingredients
- Diver scallops, sashimi grade — 240 g
- Lime juice — 80 ml
- Celery, chopped — 30 g
- Ginger — 8 g
- Red chilli, deseeded — 6 g
- Coriander stems — 10 g
- Red onion, shaved — 30 g
- Sweet potato, brunoise, blanched — 60 g
- Coriander leaves — 8
- Fine salt — 4 g
Method
- Blend lime juice, celery, ginger, half the chilli, coriander stems and salt; strain — this is the leche de tigre; chill to 2°C.
- Slice each scallop horizontally into 3 coins; keep on ice.
- Soak shaved onion in ice water 10 minutes; drain.
- Three minutes before serving, bathe the scallop coins in the leche de tigre.
- Build spoons: 3 scallop coins, 5 ml of the milk, sweet potato brunoise, onion.
- Finish with sliced chilli and a coriander leaf.