Scallop Ceviche with Cucumber Granita | RICARDO

Ingredients

• 3 Lebanese cucumbers, cut into chunks
• 2 tbsp (30 ml) gin
• 1 tbsp (15 ml) lime juice
• 1 tbsp (15 ml) white cane syrup
• 1 tsp tarragon, finely chopped
• 7 oz (200 g) scallops (10-20), sliced
• 1/2 green apple, cored and cut into small dice
• 1 celery stalk, thinly sliced
• 1 tbsp (15 ml) olive oil, plus more for serving
• 2 tsp tarragon, finely chopped
• 1 tsp jalapeño pepper, finely chopped (optional)
• 1 cup (30 g) watercress or arugula, coarsely chopped