Ceviche of Tuna and Sea Scallop with Shaved Fennel Salad

Name: Ceviche of Tuna and Sea Scallop with Shaved Fennel Salad
Yield: Serves 4
Ingredients: 2 g shiso cress, 6 leaves each; 2 g black peppercorns, crushed; 2 g lime zest, blanched 3 times in boiling water and chopped fine; 4.5 g grey salt; 0.5 g cayenne pepper; 2 g chives, chopped; 8 g ginger, sliced fine and blanched; 4 pinches cayenne pepper; 4 pinches salt; 100 g fennel, finely sliced; 100 g tuna loin trimmed; 3 times in boiling water; 100 g fennel salad; 4 g banana shallot, finely diced, washed and drained; 8 hand dived scallops medium, thinly sliced; 20 ml olive oil, extra virgin; 15 ml Seville orange, juice; 8 g caviar Ocietra; 5 g fennel seeds, soaked over night and toasted in a dry pan; 4 pinches sea salt; 15 ml olive oil, extra virgin; 5 ml Seville orange juice; 2 g lemon zest, grated; 3 g Seville orange zest, grated; 2 g basil stalks, chopped; 100 g tuna, marinated, cut into 1mm thin strips; 20 g rocket leaves

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

My cuisine is very much modern French but at all times seasonal, using tastes and textures from elsewhere to enrich my French traditions. This light summer dish is a perfect example - the tuna is from the Mediterranean.

Ingredients

8 hand dived scallops medium, thinly sliced
100 g tuna, marinated, cut into 1mm thin strips

Starter
Pescatarian
Gluten-free
Summer

Method

Tuna Marinade

On a large piece of clingfilm (big enough to wrap around the tuna twice) place the piece of tuna, mix together the rest of the ingredients and evenly sprinkle on both sides of the fish. Tightly wrap in the clingfilm and leave to marinade in the fridge for 1 hour.
Wash off the marinade, pat dry an