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Scallop and apple ceviche
Serves 4 Starters and mains
Ingredients
- 1 small pink or red onion, finely chopped
- juice of 1 lemon
- 8 scallops, roes removed and taken out of shells
- juice of 1 orange
- 1 large pink-skinned apple, cut into wedges then shaved with a vegetable peeler
- 1 small fennel bulb, trimmed and cut lengthways into wafer-thin slices
- 1 long thin green chilli, deseeded and finely sliced
- 5g chives, chopped (optional)
To serve
- 2tbsp rapeseed oil
- micro-leaves such as amaranth
- crisped flatbreads
Method
Place the onion in a bowl with half the lemon juice. Cut each scallop into 4-5 thin slices. Put in a serving dish with the orange juice, rest of the lemon juice, apple, fennel and chilli, then place in the fridge for a minimum of 30 minutes and no more than 2 hours.
When ready to serve, drain the onion and add it to the ceviche. Season then scatter with chives, if using. To serve, spoon over the oil and scatter with micro-leaves. Use the flatbreads for scooping.
(Keep the scallop roes for breakfast. Fry them in butter and serve on toast!)
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