Scallop ceviche with pickled golden beetroot and apple and sorrel gel
- Starter
- Medium
- 2
- 1 hour 30 minutes
PT1H30M
Simon Hulstone's aesthetic scallop ceviche is enhanced by a tart sorrel and apple gel and pickled golden beetroot. A scallop ceviche recipe with a difference, Simon recommends using diver-caught scallops for this starter.
Ingredients
Ceviche scallop
- 4 scallops
Pickled golden beetroot
- 2 golden beetroots
- 25ml of white wine
- 25ml of champagne vinegar
- 25g of sugar
- salt
Apple and sorrel gel
- 175ml of fresh apple juice
- 4 sorrel leaves
- 2g of gellan gum type F
- 10g of sugar
Raw salad
- micro salad leaves, borage and radish
- sea salt
Equipment
- Mandoline
- Stick blender
- Squeezy bottle
- Fine strainer
Method
1
Place the golden beetroot in a deep saucepan and cover with lightly salted water, bring to the boil then allow simmer until cooked (check with a cocktail stick to see if the beetroot is soft in the middle)
2
Place 2 pieces of cling film on a flat surface then place 4 scallops neatly in a line, take both edges of the cling film and roll them very tightly into a 5 inch tube. Store in the freezer until required
- 4 scallops
3
For the apple and sorrel gel, infuse the apple juice with the sorrel leaves, by placing both ingredients in a pan. Bring to the boil, remove from the heat and set aside
- 175ml of fresh apple juice
- 4 sorrel leaves
4
Meanwhile, make the pickling liquor. Heat the white wine, vinegar and sugar in a pan until the sugar dissolves. Place the liquor in a plastic tub and store in the fridge until cool
- 25ml of white wine
- 25ml of champagne vinegar
- 25g of sugar
5
Once the sorrel infusion has cooled, add 10g of caster sugar and then pass the infused liquid through a fine strainer. Return to the heat and bring the liquid to a boil, whisk in the gellan f and return to the heat until it reaches boiling point
- 10g of sugar
- 1.7g of gellan gum type F
6
Remove from the heat and allow to cool. The juice will start to set so, whilst cooling, blend with a stick blender before putting the gel into a squeezy bottle. Store in the fridge until required
7
Once the golden beetroot is cooked, refresh in cold water and peel once completely cold. Slice into 5mm thick circles and place into the chilled pickling liquor for at least 2 hours
8
To serve, slice the frozen scallop into thin discs and place 1 disc on top of a slice of beetroot in the middle of each plate. Squeeze on the sorrel gel, add a pinch of salt and arrange the remaining discs of beetroot and scallops around the centre alternating into a circular fan finish
9
Add small dots of the sorrel gel around the remaining scallop and beetroot and season with sea salt. Finish with the micro herbs and edible flowers and serve
- micro salad leaves, borage and radish
- sea salt
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Scallop ceviche with pickled golden beetroot and apple and sorrel gel
