Ceviche of scallop and tuna, Seville orange and fennel

Ceviche of scallop and tuna, Seville orange and fennel

Ceviche of scallop and tuna, Seville orange and fennel

PT4H

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1
For the ginger confit, peel 40g of the root ginger and slice thinly on a razor sharp mandolin. Place in 2 litres of water and bring to boil with 10ml of the lemon juice. Drain and repeat twice more
  • 40g of root ginger
  • 2l water
  • 2 lemons
2
Put the sugar and remaining water into a small pan, peel and grate the remaining ginger and add to the pan. Bring to a boil and cook until the sugar is dissolved
  • 120g of caster sugar
  • 120ml of water
  • 10g of root ginger
3
Add the lime juice. Pour through a chinoise onto the ginger and allow to cool. Store until required in the fridge
  • 1 lime
4
For the Seville orange brunoise, blanch the zest 3 times in 1 litre of boiling water, draining and refreshing under cold water each time
  • 1 Seville orange
  • 1000ml of water
5
Prepare the syrup by warming the water and sugar together until the sugar is dissolved. Add the yuzu juice. Add the blanched zest to the syrup and chill
  • 50g of caster sugar
  • 30ml of water
  • 50ml of yuzu juice
6
For the tuna loin, mix the salt, pepper, orange and lemon zest and basil together in a bowl. Evenly coat the tuna with marinade. Wrap in cling-film to ensure maximum contact of marinade to tuna
  • 45g of grey salt
  • 20 black peppercorns
  • 1/2 Seville orange
  • 1/2 lemon
  • 20g of basil stalks
  • 1000g of tuna loin
7
Place in the fridge for 1 hour. Wash off the marinade and pat dry. Cut into 3mm thick slices using a very sharp knife and trim to neaten the edges. Place the trimmed and perfect slices on a sheet of wax paper and chill until ready to plate
8
For the fennel salad, prepare the fennel by removing the outer layers of the bulb. Remove the top, tail and core. Slice thinly on a sharp mandolin
  • 1 fennel
9
Season with salt and Seville orange juice. Add the rest of ingredients; allow to rest for 2 minutes, taste and adjust the seasoning
  • 1 pinch of salt
  • 1/4 Seville orange
  • extra virgin olive oil
  • 1 pinch of cayenne pepper
  • 1 pinch of fennel seeds
10
To plate, brush 6 clean glass plates with gold label olive oil and slice the scallops thinly and arrange 3 rows of scallops onto each plate. Use a maximum 45g on each plate. Season the scallops with salt, cayenne and shallots
  • 50ml of extra virgin olive oil
  • 270g of medium hand dived scallops
  • 1 tsp salt flakes
  • 1 tsp cayenne pepper
  • 6g of banana shallot
11
Pour 4ml of sieved citrus juice over scallops then followed by 6ml of oil. Sprinkle chives down the centre of the scallops and the confit ginger and orange on top of the tuna
  • 1/2 Seville orange
  • 3g of chives
12
Place tuna on the plate in the gaps. Arrange the fennel salad and baby mixed leaves in centre. Finish with caviar, shiso leaves, micro herbs and finger lime. Ensure dish is as cold as possible
  • 1 tsp ossetra caviar
  • 36 shiso cress leaves
  • 2 finger limes
  • 5 1/3 handfuls of baby mixed salad leaves

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