Scallop and Strawberry Ceviche Recipe
Tony Fleming compliments plump strawberries with chilli, lime and scallops in this summery ceviche recipe. The avocado purée adds an extra dimension to the dish
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Cooking tools:
- Blender
- Fine-mesh sieve
- Piping bag
- Deep fryer
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Slotted spoon
- Tray
- Kitchen towel
- Refrigerator
- Plate
- Spoon
- Whisk
- Citrus press
- Measuring spoon
Ingredients
- 8 large hand dived scallops
- 8 strawberries
- 1 avocado, stone removed
- 1 lime, juiced
- 1 tbsp of crème fraiche
- 2 tsp wasabi paste
- sea salt
- 1 banana shallot
- milk
- flour, seasoned with salt and pepper
- 1 red chilli
- 1 lime
- 50ml of olive oil
- 20g of coriander, chopped
- 2 cucumbers
- 1 handful of shiso cress leaves
- 1 handful of coriander cress
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