- Taco
- 100g Masa Harina
- 100ml water
- ½ tsp salt
- Guacamole Purée
- 2 ripe avocados, peeled
- ½ small red chili, deseeded
- Juice of 1 lime
- Few sprigs of fresh coriander
- 1 banana shallot
- 1 clove of garlic
- 30ml olive oil
- 1 tsp salt
- Ceviche
- 4 large diver caught scallops
- ½ red onion Finely sliced
- Juice of 3 limes
- Juice of ½ lemon
- 25ml olive oil
- Sea salt flakes
- Coriander cress
- Pickled chili
- 200g sliced red or green chilies
- 150ml rice wine vinegar
- 50ml water
- 50g sugar
- 15g salt
- 10ml squeezed ginger juice
Scallop Ceviche Taco
Graham Garrett
16th February 2016
Scallop Ceviche Taco
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop Ceviche Taco recipe a try yourself? As part of The Staff Canteen Live, Graham Garrett will be creating scallop Ceviche Taco for his demonstration at Hotelympia 2016 - Skillery supported by the Craft Guild of Chefs and in association with Westlands and Steelite International. Tickets are still available and can be purchased here- www.hotelympia.com/whats-on/the-staff-canteen-skillery. If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen
Ingredients
Method
For the tacos, mix together to form a dry dough. Roll out as thinly as possible. Use a pastry cutter to stamp out discs. Deep fry until crisp.
To make the Guacamole, put everything into a blender and blitz to a smooth purée.
For the chilies, bring everything to the boil and pour over the chilies.
Shuck and clean the scallops, discarding the roes. Slice the scallops thinly and lay the slices on a tray. Stir the onion, juices and oil together, taste for seasoning then pour over the scallops.
To serve
Place a few scallop slices on each taco, along with some of the onion. Pipe on a few dots of guacamole, top with pickled chilies and coriander cress.
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