Seafood dish that is seasonal, sustainable and will impress your friends
5 Mar 2013 | Vicky O'Hare
We want to share this delicious seafood dish that we served at a some large banquets at the Guildhall last year. To guarantee sustainability of ingredients, check that your seabass is farmed in land based recirculating systems or caught at sea using handlining. Farmed scallops are generally classified as “best choice” by Seafood Watch, and we recommend Queen Scallops from Isle of Man, certified by MSC. You can also find in-season razor clams that are hand-picked in the UK.
The below ceviche dressing can be used to marinate and enhance many different types of raw fish or vegetables of your choice.
Ceviche of Seabass, Scallops and Razor Clams
Ingredients for 6
6 razor clams (blanched for 2 minutes in boiling water)
150g queen scallops
2 x 120g fillets of seabass (skinned and thinly sliced)
For the ceviche dressing:
1 red onion (finely diced)
1 small chilli (finely diced)
small bunch coriander (shredded)
zest and juice of 2 limes
1 tbsp lemon vinegar
100ml / 1tbsp sunflower oil
salt, pepper and caster sugar
Mix all the ingredients for the ceviche dressing together, then season and sweeten to taste. Carefully clean the clams and scallops, cut into pieces then marinate the fish for 2-4 hours in the ceviche dressing. Present the marinated fish back in the razor clam shell and serve with a simple salad of tomato, radish and cucumber.