Ceviche of salmon and scallops - Recipes - Exeter Festival of South West Food and Drink

Ceviche of salmon and scallops

Neil Haydock, Watergate Bay

Ceviche of salmon and scallops

Serves 4

Ingredients

300g salmon fillet

8 scallops cleaned

Juice of 8 limes

500g plum tomatoes or similar

2 banna shallots (or 1 small red onion)

100g coriander

100ml extra virgin olive oil

30ml sherry vinegar

Cornish sea salt

Micro leaves to garnish

Method

Skin and remove any dark meat from the salmon before cutting into 2cm dice

Remove the scallops from the shell, take off the skirt and roe to leave just the

white meat, wash quickly in cold water and pat dry with a clean cloth.

Cut the scallops in half to give you a pieces similar in size to the salmon which

will allow them to cure at the same speed.

Place the salmon and scallops into a bowl and pour over the lime juice and a

teaspoon of crushed salt.

Gently stir the mixture so that the lime and salt touches all sides of the

fish. The lime juice and salt cures the salmon and scallops and you will see them

start to colour as if it were being cooked over heat.

Leave for at least 15 minutes.

Take the plum tomatoes and slice at 5mm intervals before slicing them lengthways

and then across to give you a 5mm dice

 (I like plum tomatoes as they are very fleshy with little seed and have good colour and flavour.)

 Wash and lightly chop the coriander. Peel and dice the banana shallots as fine as you can.

 In a bowl combine the shallot, tomato and coriander before adding the vinegar

 and olive oil then sea salt, stir and taste.

 Place the tomato salsa in the middle of a plate, gently form into a circle and

 place the salmon and scallops alternately on the salsa and finish with micro leaves before serving.

 watergatebay.co.uk

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