An easy to make and luxurious ceviche using some of Scotland's best seafood. The end result hinges on the quality of the ingredients, especially the scallops.
Author: Caroline Rye
Recipe type: Starter
Cuisine: Peruvian
Ingredients
6 really fresh plump scallops (with or without the corals depending on your taste)
Juice of a lime
1 segmented pink or red grapefruit with the juice reserved (do this over a bowl)
1 segmented small orange
1 carrot, peeled and carved into ribbons with a peeler
Half a cucumber, carved into ribbons using a peeler
Freshly ground salt and pepper
Pinch of caster sugar
Small bunch of flat leaf parsley
Seeds of half a pomegranate
Instructions
Slice the scallops very thinly with a sharp knife, as thin as you can by hand
Combine the lime and grapefruit juice. Toss the scallops gently in the citrus juice in a plastic or non-metallic bowl. Cover and leave in the fridge for an hour.
Carefully mix the scallops with the rest of the fruit and vegetables. Season slightly with a pinch of salt, pepper and sugar.
Serve the ceviche in scallop shells or a starter-sized plate, garnished with parsley and pomegranate seeds.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2017/11/17/curing-pickling-smoking-and-cooked-fish/