S C A L L O P  C E V I C H E

W I T H  P A S S I O N  F R U I T

Preparation time: 25 minutes, plus 1 hour for marinating

Cooking time: 1 minute poaching

Serves: 6

Season: Scallops are in season from late July until December

900 g scallops

Sea salt

5 large passion fruit, or enough to give 120 ml

pulp

5 limes, or enough for 120 ml juice

1/2 tsp sea salt

1 garlic clove

2 small fresh chillies (ideally, Aji Amarillo from

Turnips' stall at Borough)

1 medium red onion

2 sprigs fresh parsley

2 sprigs fresh coriander

Extra virgin olive oil

3 ripe avocados

Poach the scallops in plenty of salted water until just cooked through, about a minute.  Drain and rinse with cold water.  Slice the scallops in half and put in a glass bowl.

Cut the passion fruit in half and remove the pulp.  Purée the pulp in a food processor for a few seconds and then drain through a sieve.  Squeeze the limes and pour the juice over the scallops.  Fold in the passion fruit pulp and set aside.  Peel the garlic and work into a paste with the salt in a mortar.  Wash and halve the chillis; remove the seeds and white ribs.  Finely dice and add them to the scallops, along with the garlic.  Refrigerate the scallop mixture for an hour.  

 

Whilst the fish is chilling, peel, chop and finely dice the red onion.  Wash the parsley and coriander and blot dry.  Finely chop the leaves and fine stems of the herbs and just before serving fold in along with the chopped onion.  Add a drizzle of olive oil.  Halve the avocados and remove the stones.  Spoon the ceviche into the centre of the avocado.  Serve immediately.