Scallop Ceviche Recipe
This Peruvian classic is enhanced by Simon Hulstone by way of a bitter sorrel gel, apple salad and pickled beetroot
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Cooking tools:
- Chef's knife
- Cutting board
- Plate
- Squeeze bottle
Ingredients
- 4 scallops
- 2 golden beetroots
- 25ml of white wine
- 25ml of champagne vinegar
- 25g of sugar
- salt
- 175ml of fresh apple juice
- 4 sorrel leaves
- 2g of gellan gum type F
- 10g of sugar
- micro salad leaves, borage and radish
- sea salt
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