Scallop Ceviche Recipe
Fermented tomato garum, champagne vinegar, wasabi, citrus gelee, candied ginger & cilantro
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Ingredients
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Ceviche Ingredients
Citrus Gelee Ingredients
Method
Preparing the Ceviche
- 1
Slice the Scallops
Thinly slice the fresh scallops and place them in a mixing bowl.
- 2
Mix the Marinade
In a separate bowl, combine champagne vinegar, fermented tomato garum, lime juice, and wasabi paste. Mix well.
- 3
Marinate the Scallops
Pour the marinade over the scallops and gently toss to coat. Cover and allow to marinate in the refrigerator for 30 minutes.
- 4
Add Garnishes
After marinating, stir in the chopped candied ginger and cilantro.
Making the Citrus Gelee
- 5
Soak Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened.
- 6
Combine Juices and Sugar
In a small saucepan, combine orange juice, lemon juice, and sugar. Heat gently until sugar dissolves.
- 7
Add Gelatin
Squeeze excess water from the gelatin sheets and add them to the warm juice mixture. Stir until completely dissolved.
- 8
Set the Gelee
Pour the mixture into a shallow dish and refrigerate for at least 2 hours or until set.
