Home|Recipes| Scallop Ceviche with Salad of Lamb's Lettuce and Jicama Recipe
Scallop Ceviche with Salad of Lamb's Lettuce and Jicama Recipe
500 grams sashimi-grade tuna
250 grams sea scallops
30 grams plain tobiko
3 tablespoons minced fresh mint leaves
6 tablespoons minced fresh cilantro
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 mâche, washed and dried
15 grams chives, cut in 2-inch lengths on a very sharp angle
Preparation For the Seafood:
Trim the tuna, cut it in large, even brunoise, and place it in a small bowl.
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.
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:
Whisk together the citrus juices, fish and soy sauces, oil, curry, ginger, jalapeñ, and onion.
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:
Combine the jicama and carrot with half of the plain dressing and let marinate until service time.
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.
Combine 30 grams of the scallops with some of the plain dressing and place on top of the molded tuna.
Drain the julienne, and moisten a few mâche leaves with a touch of the strained dressing.
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.