Salmon and scallop ceviche with in the loop english vermouth

Ingredients

• 8 large (King) Scallops, with skirt and roe removed
• ½ side salmon, de-boned and skinless
• 8 British strawberries, washed, topped and finely chopped
• 1 lime
• 1 shallot, finely diced
• 1 small hot chilli, finely diced
• 50ml olive oil
• 1 double shot (50ml) of In the loop Summer Edition Vermouth
• 20g fresh coriander, finely chopped
• 20g fresh basil, finely chopped
• Sea salt
• ground black pepper
• 1 soft, medium avocado
• 2tbsp créme fraiche
• 1tbsp crispy onions
• A few fresh salad leaves
• 1 cucumber, diced