Scallop and Strawberry Ceviche Recipe

Ceviche of Orkney scallops with strawberries

Starter
easy
4
30 minutes, plus 6 hours chilling

PT30M

PT6H

Tony Fleming complements plump strawberries with chilli, lime and scallops in this summery ceviche recipe. The avocado purée adds an extra dimension to the dish, laced with wasabi for an extra kick.

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Ingredients

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Scallops and strawberries

Avocado purée

1 avocado, stone removed
1 lime, juiced
1 tbsp of créme fraiche
2 tsp wasabi paste
sea salt

Shallot rings

1 banana shallot
milk
flour, seasoned with salt and pepper

Dressing

1 banana shallot
1 red chilli
1 lime
50ml of olive oil
20g of coriander, chopped
2 cucumbers
sea salt

To serve

1 handful of shiso cress leaves
1 handful of coriander cress

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Piping bag with plain nozzle
Deep-fryer

Open the scallops and discard the skirts and roe. Wash well in very cold water then transfer to a tray lined with a kitchen cloth. Store them in the fridge for 6 hours prior to use

8 large hand dived scallops

In a blender, purée together the avocado, lime juice, crème fraîche and wasabi paste before passing through a fine sieve. Season with salt and store in the fridge in a piping bag until required

1 tbsp of créme fraiche
2 tsp wasabi paste
sea salt
1 avocado, stone removed
1 lime, juiced

Preheat a deep-fryer to 180°C

To make the shallot rings, slice the shallot into rings, soak in milk, then dredge in seasoned flour before deep frying until crispy and golden. Set aside

1 banana shallot
milk
flour, seasoned with salt and pepper

To make the dressing, dice the shallot and red chilli into very fine pieces. Add the juice and zest of the lime, the olive oil, chopped coriander and a good pinch of flaky sea salt

1 red chilli
1 lime
50ml of olive oil
20g of coriander, chopped
sea salt

Slice each scallop into 3 even pieces and finely dice the strawberries. Add both to the bowl with the dressing, mix well and leave for 2 minutes

8 strawberries

Slice the cucumber lengthways into thin strips and place in a rectangle on each of the 4 plates. Arrange 6 slices of scallop on the cucumber base and spoon over the strawberry and lime dressing, adding a pinch more salt to finish

2 cucumbers

Pipe dots of the avocado purée in between the scallops and scatter over the shallot rings, coriander and shiso cress. Serve immediately

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Tony Fleming

Tony Fleming built a reputation off sophisticated fish and seafood dishes at Angler, but now he's showing the full extent of his armoury at The Baptist Grill, where he cooks clever, comforting food – classically underpinned but with worldly influences.