Recipes | Scallop Ceviche

Recipes

Scallop Ceviche

Now that the days are (finally) getting longer and - a little - warmer your mind may be turning to lighter food like this delicious scallop ceviche from Rick and Katie Toogood's Prawn on the Lawn: Fish and Seafood to Share.

Prawn on the Lawn started in London as a seafood bar and fishmonger and now has an outpost in Padstow, Cornwall.

Rick writes: "Martin Morales, owner of the amazing Ceviche restaurants, really opened my eyes to the process of ‘cooking’ fish by using citrus. It was just before we opened the Islington branch of POTL that Katie and I at at his awesome restaurant on Frith Street, London. For us, not having any cooking facilities in the original POTL, this was the perfect way to enhance the flavours of our fresh fish and shellfish without using any heat.

‘Tiger’s milk’ is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. In Peru, this invigorating potion is often served in a small glass alongside the ceviche and is believed to be a hangover cure as well as an aphrodisiac."

Serves 4

For the tiger’s milk:

1 stick of celery, roughly chopped

1 garlic clove

1 fresh green chilli

juice of 3 small limes

½ a thumb-sized piece of fresh ginger, peeled

9 sustainably sourced scallops, roes removed, thinly sliced into discs

seeds of 1 passion fruit

1 fresh red chilli, deseeded and finely diced

a handful of coriander (cilantro) leaves (use micro-coriander, if you can find it)

Using a food processor or blender, blitz all the ingredients for the tiger’s milk thoroughly. Pass through a sieve, to remove the pulp, and set the liquid to one side.

Lay the scallop slices out on a serving plate and pour the tiger’s milk evenly over the top, making sure each slice is covered. Drizzle the passion fruit seeds over (try to get roughly 1–2 passion fruit seeds on each scallop), sprinkle with the red chilli and garnish with the coriander leaves. Serve immediately.

What to drink: Peruvian wines are few and far between so I'd go for an aromatic Argentinian Torrontes with this dish. Rick and Katie suggest champagne or sparkling albarino.

Extract from Prawn on the Lawn: Fish and seafood to share by Katie & Rick Toogood, published by Pavilion Books. Image credit: Steven Joyce.

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amandaheard on April 18 2018 at 13:58

What a lovely sounding recipe. I want to try that.

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