Ceviche of Scampi and Sea Urchin with Vietnamese Flavours


Preparation info

  • Serves


    • Difficulty


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About

My love of scampi comes from working at Tetsuya’s. My first section at Tet’s was prepping his iconic dish of sashimi with foie gras and walnut oil. It remains one of the most amazing dishes I’ve ever eaten. Raw scampi is at once creamy and sweet. In fact, it’s one of the sweetest shellfish you can eat. Australians are also fortunate that Tasmania has some of the best uni in the world. I wanted to combine the scampi with uni, which – aside from my wife – is one of the greatest loves of my life. I wanted to pair it with Vietnamese flavours because I don’t know any raw fish dishes in the cuisine of my heritage. In a way, this dish is super simple: take lots of Vietnamese flavours, mix it up with great raw seafood and serve it.