Scallop & Strawberry Ceviche


For the Macarons 

  • 4 quality fresh scallops in shells

  • 10 strawberries

  • 3 limes

  • Pinch Sansho pepper

  • 2 avocado

  • 1 tsp crème fraiche

  • Coriander

  • Maldon sea salt 



Strawberry Ceviche with basil on a plate

Download Our Recipe Here


  • Remove the scallops from their shells, discard the orange coral & wash in iced water. Place on a clean tray to firm up in the fridge for 10 minutes.
  • In a small blender blitz half the strawberries with the zest & juice of 2 1/5 limes.
  • Dice the remaining strawberries into small pieces, mix with strawberry & lime mixture 
  • Separately blend the avocado & crème fraiche with a pinch of salt until smooth
  • Slice the scallops into thin rounds about 2mm thick
  • Place the scallops around the plate, drizzle over the strawberry & lime mix 
  • Pipe the avocado purée onto each scallop slice
  • Finish with torn coriander & a pinch of sansho pepper

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