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Turbot and Scallop Ceviche salad

Serves 4-6 as a starter

Ingredients

5 large very fresh hand dived scallops
250g | 8 oz Turbot fillet
Marinade Ingredients
1 lemon
½ orange
½ lime

1 teaspoon salt
1 teaspoon Mustang masala
1 finger chilli (optional)
 

Preparation


  • Zest ½ lemon and juice the whole lemon 
  • Zest and juice the orange
  • Zest and juice the lime
  • Finely slice the chilli

 

Method

Mix all the marinade ingredients together and set aside while you prepare , starting with the scallops. Shuck* the scallops, removing the stomach and frills, you could ask your fishmonger to do this for you. Remove the orange roe from the scallops but don’t discard as they can be used make a delicious pate or bouillabaisse. Place the scallop muscles in the marinade, cover and place in the fridge while you prepare the turbot. Remove the skin from the turbot and cut into 1 cm thick batons. Place the turbot batons in the marinade with the scallops and return to the fridge for 6 to 10 hours gently turning the scallops over in the marinade every couple of hours.

 

Just before you serve the ceviche prepare the salad

Salad ingredients

1 large avocado
1 large orange

 

Preparation

  • Peel and slice the avocado
  • Cut the peel and slice or segment the orange

 

Method

Arrange the avocado and orange on a plate. Finely slice each scallop into 4 or 5 thin disks and arrange them on top of the avocado and orange with the turbot and drizzle with a little rapeseed oil.

 

 

If you can’t find turbot any meaty flat fish will work well with this recipe, but you should always buy fresh hand dived scallops.

 

 

 

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