Scallop Ceviche, Egg Wrack Capers and Sugar Kelp Crackers

Traditionally Peruvian but universal in its appeal, ceviche is a delightful way to enjoy the freshest of seafood with a Highland craft beer, a local gin or vodka cocktail, or simply your favourite dram. Lime juice is the most traditional curing agent in ceviche but there are many variations on the theme. My daughter, who cooks in west Highland shooting and fishing lodges in the summer, is often asked to prepare ceviche with freshly hand-dived scallops or the day’s catch of mackerel. She mig