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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)
 
Ceviche Method
Zest ½ lemon and juice the whole lemon

 

Zest and juice the orange
Zest and juice the lime
Finely slice the chilli

 

 

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.

 

 

Salad ingredients
1 large avocado
1 large orange

 

Just before you serve the ceviche prepare the salad
Peel and slice the avocado, Cut the peel and slice or segment the orange. 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.

 

 

*To shuck a scallop you need to hold it in the palm of your hand with the rounded side down and the hinge facing you.  At the edge of the fan you will find a small gap between the 2 halves of the shell, insert a 6 inch sharp knife into the gap and scrape the blade parallel across the top, flat, shell to cut the muscle.  Once the muscle is cut the shell will spring open and you can cut the muscle from the other half of the shell with ease.

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