Salmon & Scallop Ceviche

Salmon and Scallop Ceviche with a strawberry dressing - Best served with No. 6 Summer Edition Vermouth

A summery dish of fresh, delicate seafood and seasonal fruit. Make in under 20 minutes. Serves 8 as a starter or 4 as a main course.

Ingredients:
8 large (King) Scallops, with skirt and roe removed
½ side salmon, de-boned and skinless
For the strawberry dressing:
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 and ground black pepper to taste
For the avocado puree:
1 soft, medium avocado
1 lime
2tbsp créme fraiche

To serve:
1tbsp crispy onions
A few fresh salad leaves
1 cucumber, diced

Method:
For the dressing:
To make the dressing, mix the shallot, chilli and strawberries with the juice and zest of one of the limes. Then add the olive
oil, vermouth, chopped herbs and salt and pepper to taste. Put to one side

For the avocado puree:
In a blender, purée together the avocado flesh, juice from the other lime and crème fraiche before seasoning with salt.

Spoon the puree into a piping bag if you have one, if not use a sealed contained, and place in the fridge.

For the fish:
Slice each scallop into 3 or 4 even pieces, place in a large bowl, pour over the dressing, mix well and place in the fridge, leaving for at least 2 minutes. Next take the salmon and check it has been de-boned, pulling out any remaining bones (fish
tweezers are best for this). Then using a sharp knife, cut very thin slices. It doesn’t matter which way you cut the slices, as long as they are thin.

To serve:
Arrange strips of salmon and slices of scallop on plates. Pour the dressing from the scallops into a jug to serve on the side.

Place dots of the avocado purée in between the scallops and scatter over the crispy onions, diced cucumber and a few salad leaves.

Serve immediately.