Acidity of citrus lime and apple juice cures the scallops, while elder and lime flowers bring a floral note that sounds unusual, but really works with the bright freshness of this dish. Scallops for ceviche need to be sourced still in their shells to ensure absolute freshness, while on an ethical/sustainability note hand-dived is always preferable. Serves 4 as a starter.
For the ceviche:
8 Scallops, in their shells
The juice of 3 limes
3Tbsp Apple juice
1 Granny Smith apple, finely chopped
2 Elderflowers heads
A small handful of common lime/linden flowers
A pinch of sea salt
I green chilli, thinly sliced
Finely chopped coriander
1 Stir the lime juice, apple juice, chopped apple, elderflowers, lime flowers and salt together in a dish – do this about an hour before adding the scallops as it lets the flavours to infuse together.
2 Remove the scallops from their shells – discard the orange roe and any membrane and tubing so that you are left with just the white body meat. Rinse, pat dry with kitchen paper and cut in half horizontally.
3 Gently lay the sliced scallop rounds in the dish and spoon over some of the liquid, apple and flowers. Sit in the fridge for 30 minutes, flip the scallops over and leave for another 30 minutes.
4 Remove the scallops from the liquor. Plate up 4 slices per person, with a sprinkle of chilli and coriander.
5 Pass the liquor through a fine sieve, then serve in chilled shot glasses with the ceviche.