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Scallop Ceviche
Seafood
Starter
15 mins
Seafood
Easy
Serves
4

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.

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

Recipe courtesy of
Ingredients

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

For the scallops

  • 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)
Method
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Method
  1. 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.
  2. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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