Scallop Bonito Ceviche

Scallop Bonito Ceviche

Bonito Ceviche

Ingredients

  • 3/4 cup diced bonito
  • 1 tsp sesame oil
  • 1 tsp soy sauce (salt reduced)
  • 2 tsp chives (chopped)
  • 1/2 red chili (diced)
  • Zest of 1/2 lime
  • Juice of 1/2 lime
  • 1 Tbs soy egg yolk curd (optional)
  • Salt, to taste

Method

  1. Mix all the ingredients well in a bowl and set aside.
Poached Peas

Ingredients

  • 1/3 cup peas
  • 500 ml boiling salted water

Method

  1. Add peas to boiling water and blanch for 2 1/2 minutes.
  2. Drain and place in ice water for 5 minutes to cool.
  3. Gently peel the skins off the peas and discard. Set aside for later use.
Burnt Shallots

Ingredients

  • 1 baby shallot
  • 2 tsp unsalted butter
  • Olive oil
  • Vegetable stock
  • Salt, to taste

Method

  1. Peel and slice the shallot in half lengthwise. Separate into petal leaves and set aside.
  2. Heat butter and olive oil in a pan over high heat. Sauté the shallot petals for 2 minutes.
  3. Add vegetable stock and reduce. Remove petals when just cooked to avoid becoming mushy.
  4. Place the petals on a metal tray and use a blowtorch to darken them.
Pickled Cucumber

Ingredients

  • 1 cucumber
  • 5 g salt
  • 5 g caster sugar

Method

  1. Peel the cucumber and reserve 4–6 peels.
  2. Dice half the cucumber into small cubes (brunoise) and set aside.
  3. Lay cucumber peels flat, sprinkle with salt and sugar, and let cure for 5–8 minutes.
  4. Optionally, trim the edges of the peels to make them neat and tidy.
Shallot Dressing

Ingredients

  • 1/2 shallot (diced)
  • Small handful coriander (chopped)
  • Small handful parsley (chopped)
  • 1 tsp pomegranate
  • 4 Tbs olive oil
  • 1 Tbs cucumber (diced)
  • 2 Tbs red wine vinegar
  • 1 tsp honey
  • Salt, to taste

Method

  1. Mix all ingredients in a bowl. Adjust seasoning and olive oil to achieve the desired consistency.
Radish

Ingredients

  • 1 small radish

Method

  1. Slice the radish thinly using a mandoline or sharp knife.
  2. Submerge slices in ice-cold water and set aside for garnish.
Fried Capers

Ingredients

  • 2 tsp baby capers
  • 500 ml vegetable oil

Method

  1. Heat oil to 170°C.
  2. Drain and dry the capers thoroughly on paper towels.
  3. Fry the capers in hot oil for about 1 minute, or until golden. Drain on clean paper towels and set aside.
Scallops

Ingredients

  • 2 tsp unsalted butter
  • 1 tsp olive oil
  • 2 medium-sized scallops
  • Salt, to taste

Method

  1. Dry scallops thoroughly and season with salt.
  2. Heat butter and olive oil in a pan over medium-high heat.
  3. Cook scallops for 1 minute on one side, then flip and cook for 30 seconds on the other. Let rest for 1–2 minutes.
Dill & Parsley Oil

Ingredients

  • 80 g dill (without stalks)
  • 100 g curly parsley
  • 20 ml olive oil
  • 90 ml vegetable oil
  • 1 tsp baby capers
  • Salt and pepper, to taste

Method

  1. Pick dill and parsley leaves and wash well.
  2. Blanch herbs in boiling water for 1 minute and cool in ice water.
  3. Blend with capers and oils until smooth. Season to taste.
  4. Refrigerate for 30 minutes to infuse, then strain.
Egg Yolk Curd

Ingredients

  • 4 egg yolks
  • 450 ml soy sauce (salt reduced)

Method

  1. Place soy sauce in a deep bowl. Submerge yolks completely in the soy sauce.
  2. Cover with baking paper or cling film to keep yolks submerged. Refrigerate for 6 hours or overnight.
  3. Carefully remove yolks with a slotted spoon and blend until smooth. Place in a piping bag for use.
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