Turbot and Scallop Ceviche salad
Serves 4-6 as a starter
1 teaspoon salt
1 teaspoon Mustang masala
1 finger chilli (optional)
Zest ½ lemon and juice the whole lemon
Zest and juice the lime
Finely slice the chilli
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.