Scallop ceviche with Baby Clover Cress

Cress used

Scallop ceviche with Baby Clover Cress


Slice the scallops into thin slices and set aside. To make the dressing: Squeeze the juice from 1 lime and half a lemon. Scoop the flesh from 1 passion fruit. Mix these together and add a teaspoon of olive oil. Peel the grapefruit and cut into small pieces.

Salt the scallop slices on a Himalayan salt block for about two seconds on each side.
Once you have salted all the scallop slices, arrange them on a plate or in a pretty glass and drizzle over the dressing.

Divide the grapefruit pieces over the scallop slices and finish the dish with the Baby Clover Cress.