How To Make Scallop Ceviche

I'm going to show you how to make a ceviche of scallop now. For this, you will need, I've got one large scallop. If the scallops are smaller, you're going to need two of those, fresher, the better on the scallops.

Now, first thing, we're going to trim off this muscle on the scallop and we're going to remove the coral on this one. So we're just left of that nice white meat. Now, that's nice and clean.

We're going to thin slice this so probably about sort of 4-5 millimeters thick and of this big scallop, I'm probably going to get about 6 or maybe 7 slices of it. On to the plate, I'm just going to sprinkle a little bit of the sugar on there. I'm going to squeeze some of the lime juice.

I'm going to put a little bit of chili on there as well and then we're going to take some of the mint leaves and we're going to finely chop those and we're going to sprinkle some of those on the plate as well. Now we're going to take our scallops, lay those on the citrus juice. We're going to take a tiny amount of nil pepper, little more sugar on there, little bit more lime on the top as well.

We're going to take a small amount of flake sea salt, we're going to put some mint on the top of that and a little bit more chili on the top of that again. Now, because these scallops are so fresh, they're ready to go now. The longer you leave them in that acid, the more they're going to cook in the acid and they actually will turn white.

But we're just sort of using that to flavor the scallops. Right, they've had about a minute and a half which is long enough there now. Then what we're going to do is just remove them from this marinading plate.

And on this plate here, we've got a little guacamole gateau, that's just the flesh of tomato diced, I've got a little bit of coriander in there, avocado, little bit of lime juice, raw chopped shallot, tiny bit of olive in seasoning. I've just pushed it into a stainless steel ring almost to the top and I've used a full fat creme fraiche, I've just dragged that over the top of it and then, I have a little tip, is lying your ring with a drop of olive oil and the guacamole will just slide out of it. So we're just going to put our scallops around the guacamole gateau.

I'm just going to put a drop of olive oil in there. I'm literally going to drizzle that around there. And that's how you do a ceviche of scallop. .