Yuzu Scallop Ceviche - Chef Recipe by Jonathan Hitaka

Ingredients

Leche de tigre:

2 Tbs yuzu juice
1 Tbs sushi vinegar
1 tsp olive oil
1 clove garlic
10 g red onion
10 g jalapeño (deseeded)
1/3 sprig coriander, leaves only
Sugar to taste
Pinch of salt

70 g Hokkaido scallops
Whole jalapeño, 1/3 finely diced
10 g red onion, finely diced
10 g cucumber, no seeds, finely diced
Coriander to taste

Method

In a bowl combine all the ingredients with leche de tigre. Season and mix well, then let the mixture sit in the fridge for 10 minutes.

Take the mixture out of the fridge and plate, preferably with a mold. The dish must be served cold and not at room temperature for the best texture and flavours.

It can be served with sweet potato crisps or Jerusalem Artichoke crisps.

To make the crisps, very thinly slice the sweet potato or Jerusalem artichoke and deep fry in oil until crispy.

Recipe provided by Henrys Neutral Bay