Ingredients

8 MSC queen scallops, (North East Atlantic, landed in Cornwall) roe removed

100g celery

100g onion

2 garlic cloves

Thumb sized piece of ginger, peeled

10g salt

5g sugar

small bunch of coriander

Salty fingers

Red amaranth

100ml fresh lime juice

30g very fresh white fish

200g ice cubes

20g pickled jalapeño pepper

Introduction

I love this dish because of the originality of the tigers milk and the flavour it brings. The scallops texture raw is amazing and sourced right they are a brilliantly sustainable option. We even get our micro leaves from a LEAF accredited source. The spice and zest in the ice cold tigers milk gives this cerviche an amazing edge.

Method

First make the tigers milk. Blitz the celery, onion, garlic, ginger, salt and sugar together. Then mix in the coriander and set aside for 1 hour at least

About 30 minutes before serving remove as much coriander as possible and then add the lime juice, chilli, fish and ice cubes to a blender and thoroughly blend. Refrigerate for use.

Remove the roe from the scallop and save for a stock or another dish like fish cakes or a fish stew. Slice each scallop into 3 or 4 and plate them spaced out on your plate.

Drizzle the tigers milk around and then garnish with salty fingers, amaranth and some zest from the limes you used in the milk.

 

Sheffield Hallam University

Sources fish sustainably
Sources fish sustainably