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Scallop Ceviche with Salad of Lamb's Lettuce and Jicama Recipe

The Seafood:

  • 500 grams sashimi-grade tuna
  • 250 grams sea scallops
  • 30 grams plain tobiko
  • 3 tablespoons minced fresh mint leaves
  • 6 tablespoons minced fresh cilantro

The Dressing:

  • 125 milliliters lime juice
  • 4 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 1 tablespoon fish sauce (nuoc nam)
  • 1 tablespoon soy sauce
  • 2 tablespoons blended olive oil
  • 1 teaspoon curry powder
  • 2 tablespoons grated fresh ginger
  • 1 jalapeño, seeded and minced
  • 30 grams red onion, ciseler finely, rinsed
  • 250 milliliters coconut milk
  • 1 yellow bell pepper, seeded and cut in brunoise
  • Salt and freshly ground black pepper

The Salad, Garnish and Service:

  • 100 grams jicama, cut in julienne
  • 100 grams carrot, cut in julienne
  • 100 grams mache, washed and dried
  • 15 grams chives, cut in 2-inch lengths on a very sharp angle
  • Cilantro sprigs

Preparation For the Seafood:

  1. Trim the tuna, cut it in large, even brunoise, and place it in a small bowl.
  2. Remove the muscles, if any, from the scallops and dice the flesh in large brunoise as well. Place in a separate bowl with the tobiko.
  3. Mix the herbs and combine one-third with the scallops and the remaining two-thirds with the tuna. Refrigerate both mixtures.

Preparation For the Dressing:

  1. Whisk together the citrus juices, fish and soy sauces, oil, curry, ginger, jalapeñ, and onion.
  2. Divide the dressing in half and place in 2 separate bowls. Add the coconut milk and brunoise of bell pepper to one of them. Taste and adjust the seasoning in both.

For the Salad Garnish and Service:

  1. Combine the jicama and carrot with half of the plain dressing and let marinate until service time.
  2. Per order: Combine 60 grams of the tuna with the coconut dressing and mix well. Mold it and place it to one side on a chilled plate.
  3. Combine 30 grams of the scallops with some of the plain dressing and place on top of the molded tuna.
  4. Drain the julienne, and moisten a few mâche leaves with a touch of the strained dressing.
  5. Arrange a spray of the mâche on the opposite side of the plate from the seviche. Mix a few chives with a pinch of the julienne and place on top of the mâche. Drizzle a little extra dressing on the plate and decorate the seviche with a cilantro sprig.

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