Scallop Ceviche & Tuna Tartare with Lime & Soy Dressing

This recipe serves one. Simply double up to serve more guests.

Ingredients

• 60g raw tuna, roughly chopped
• 1 large scallop, thinly sliced
• 1 tbsp tomato, finely chopped
• 1 tsp chives, finely chopped
• 1 tbsp edamame beans, blanched
• 1 tbsp spring onion, finely chopped
• 1 tbsp basil, finely chopped
• 1 tsp lemon juice
• 2 tbsp avocado, chopped
• 1 tsp lime juice
• 5 tbsp fruity olive oil
• 1 small bunch pea sprouts
• 2 tbsp Kikkoman soy sauce
• 4 coriander sprouts

Method

1. Fan the scallop slices on the outside of the serving plate, drizzle with the lime juice followed with 4 tbsp olive oil.
2. Sprinkle with a bit of Maldon salt and refrigerate for 10 minutes.
3. Combine the tuna, the remaining olive oil, chopped chives, chopped spring onion, tomato, avocado, edamame beans and lemon juice in a mixing bowl, gently mix to combine.

Plating

Using a small rounder cutter, press in the tuna mix in the middle of the plate, cover with the crunchy pea sprouts, drizzle with soy sauce, garnish with coriander, and serve with a glass of De Grendel Sauvignon Blanc at 12°C for a heavenly food and wine experience.

Suppliers

• Tuna & Scallops: Greenfish