Ceviche is a method of preparing seafood which is popular in South America. It involves marinating the raw fish in citrus juices rather than cooking with heat, so is ideal for scallops as it removes the risk of overcooking. The tartness of the lime here is counteracted by the warmth of the cumin, and this dish offers a visual treat thanks to the vivid red pomegranate seeds. Serves 4.
For the ceviche:
8 scallops, roes removed
10 limes, juiced
2 tsp caster sugar
For the dressing:
1 lime, juiced
1 tsp cumin seeds
3 tbsp extra virgin olive oil
Salt and freshly ground black pepper
For the salad:
1 pomegranate, seeds only
1 red onion, finely sliced
1 red pepper, finely sliced
1 curly-leaf endive, leaves separated
½ bunch chervil, leaves only (if you can't find chervil, substitute parsley)
1 tbsp pine nuts, lightly toasted
Slice each of the scallops into three discs and arrange them in a circle, six per serving plate.
Dissolve the sugar in the lime juice and divide this marinade mixture over all of the scallops. Cover with clingfilm and chill in the fridge for 1½ hrs. Then remove the clingfilm and drain any excess lime juice.
Toast the cumin seeds lightly over a medium heat, then mix together with the remaining lime juice and olive oil for the dressing. Season to taste.
Mix together the salad ingredients and toss well with the dressing.
Place a small handful of the dressed salad in the centre of each scallop circle and serve immediately.