Name: Ceviche of Tuna and Sea Scallop with Shaved Fennel Salad
Yield: Serves 4
Ingredients: 4 g banana shallot, finely diced, washed and drained; 3 g Seville orange zest, grated; 20 g rocket leaves; 2 g lime zest, blanched 3 times in boiling water and chopped fine; 5 g fennel seeds, soaked over night and toasted in a dry pan; 100 g fennel, finely sliced; 2 g chives, chopped; 8 g ginger, sliced fine and blanched; 20 ml olive oil, extra virgin; 15 ml Seville orange, juice; 5 ml Seville orange juice; 100 g tuna loin trimmed; 4 pinches cayenne pepper; 4 pinches sea salt; 2 g black peppercorns, crushed; 100 g fennel salad; 2 g shiso cress, 6 leaves each; 15 ml olive oil, extra virgin; 0.5 g cayenne pepper; 4.5 g grey salt; 3 times in boiling water; 8 hand dived scallops medium, thinly sliced; 100 g tuna, marinated, cut into 1mm thin strips; 4 pinches salt; 8 g caviar Ocietra; 2 g lemon zest, grated; 2 g basil stalks, chopped

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

My cuisine is very much modern French but at all times seasonal, using tastes and textures from elsewhere to enrich my French traditions. This light summer dish is a perfect example - the tuna is from the Mediterranean.

Ingredients

8 hand dived scallops medium, thinly sliced
100 g tuna, marinated, cut into 1mm thin strips

Method

Tuna Marinade

On a large piece of clingfilm (big enough to wrap around the tuna twice) place the piece of tuna, mix together the rest of the ingredients and evenly sprinkle on both sides of the fish. Tightly wrap in the clingfilm and leave to marinade in the fridge for 1 hour.
Wash off the marinade, pat dry an

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Ingredients

Method

Tuna Marinade

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