Ceviche of scallop and tuna, Seville orange and fennel


Ceviche is a seafood dish of fresh, raw fish marinated in delicious citrus juices. The presentation of this ceviche recipe from Gary Jones is key - put it together well and it will be a talking point of any dinner party. The layers of tuna steak and scallops will look stunning, and with the additions of fennel, ginger and citrus fruits, the taste of this seafood dish will be fresh and clean.

Recipe by Raymond Blanc, chef patron and Gary Jones, executive head chef.

First published in 2015




Ceviche tuna marinade

Seville orange brunoise

Ginger confit

Fennel salad

To plate


  • Fine sieve
  • Mandoline
  • Slicer
  • Wax paper


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
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
Add the lime juice. Pour through a chinoise onto the ginger and allow to cool. Store until required in the fridge
For the Seville orange brunoise, blanch the zest 3 times in 1 litre of boiling water, draining and refreshing under cold water each time
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
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
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
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
Season with salt and Seville orange juice. Add the rest of ingredients; allow to rest for 2 minutes, taste and adjust the seasoning
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
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
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
First published in 2015

Gary Jones led the kitchen at Raymond Blanc's Le Manoir aux Quat'Saisons from 1999 to 2022.

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