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Apple and Scallop Ceviche
Recipe by Michael Weldon
For all home cooks, this flavour packed recipe is definitely worth your time.
- Steps
- Ingredients
Ingredients
Scallop Ceviche
Pickled Apple
Fried Curry Leaves and Shallots
To serve
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Steps
- Heat oven to 180°C.
- For the Scallop Ceviche, prepare the curing liquid. Mix all ingredients, except the scallops, in a bowl and set aside to infuse.
- For the Pickled Apple, place the vinegar, sugar, water and salt into a small saucepan and bring to boil. Pour over the apple slices and set aside in the fridge to pickle. Drain well to serve.
- For the Fried Curry Leaves and Shallots, heat the oil in a medium saucepan to 180oC.
- Add the curry leaves to the oil (the oil will spatter) and cook for 30 seconds. Transfer to a plate lined with paper towel. Add the shallots and fry until golden brown, about 1 minute. Transfer to paper towel. Set aside.
- Ten minutes before serving, finish the Scallop Ceviche. Pour the apple curing liquid over the scallops and gently mix together to make sure all the scallops are covered in liquid. Place in the fridge and cure for 10 minutes only.
- After 10 minutes, assemble the dishes immediately. Arrange scallops on two wide shallow serving plates and top them with a few slices of chilli and shallot from the curing liquid. Place slices of pickled apple, daikon and a few finger lime pearls near each scallop. Pour over some of the curing liquid and drizzle with some coconut milk. Finish with the fried curry leaves, fried shallots and crushed roasted peanuts.
