PT4H
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.
Ceviche of scallop and tuna, Seville orange and fennel