Name: Scallop Ceviche, Egg Wrack Capers and Sugar Kelp Crackers
Yield: Serves 4 as a nibble
Cuisine: British
Ingredients: 1–2 shallots, very finely chopped; a splash of soy sauce; 1 fresh green chilli, very finely chopped; 1 tbsp golden granulated sugar; 200 ml white wine or cider vinegar; a scant tsp caster sugar; roughly 6 sugar kelp, depending on size, cut (not pulled) from the rocks, rinsed and cut into cracker-sized pieces; a handful of egg wrack fronds, rinsed; 2–3 tbsp soured cream, for serving (optional); runny honey, for brushing; sea salt; 1 tbsp very finely chopped coriander; 10–12 good-sized fresh scallops, shelled (clean and reserve shells for serving, if you like); zest and juice of 3 limes; 2 tsp finely chopped preserved lemon

Preparation info

Serves
4
as a nibble

Difficulty
Medium

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

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