Name: Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce
Total time: 20 min
Ingredients: 1 halibut fillet, in one 500g piece, skinned and trimmed weight; 25g of salt; 25g of sugar; 1g of white peppercorns, crushed; 12g of lemon zest, microplaned or finely grated; 200g of cockles; 200g of clams; 200g of mussels; 50g of brown shrimp, ready to eat; 125ml of white wine; 3g of lemon zest, peeled; 1 sprig of thyme; 2g of pink peppercorns, or white; 3g of garlic cloves, crushed; 6g of lemon juice; 6g of cider vinegar; 50ml of rapeseed oil; 1 pinch of salt; black pepper, freshly ground, to taste; 20g of red quinoa; 10ml of rapeseed oil; 1g of salt; 1 spring onion; 1 handful of micro cress

Halibut ceviche with shellfish and spring onion dressing and scorched baby gem lettuce

by Dave Watts

Ingredients

Fish & Shellfish

Spices & Dried Herbs

1g of white peppercorns, crushed
2g of pink peppercorns, or white

Beverages

125ml of white wine

Salad & Fresh Herbs

1 sprig of thyme
1 handful of micro cress

Oils & Vinegars

6g of cider vinegar
50ml of rapeseed oil
10ml of rapeseed oil