Scallop ceviche, burnt cucumber, avocado and wasabi puree, radish and yuzu ponzu

Jason Atherton

Jason Atherton

9th July 2013
Jason Atherton

Scallop ceviche, burnt cucumber, avocado and wasabi puree, radish and yuzu ponzu

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop ceviche recipe with burnt cucumber, avocado and wasabi puree, radish and yuzu ponzu recipe a try yourself? From Andrew Walsh, head chef at Esquina, Jason Atherton's tapas bar in Singapore


  • Scallops in the shell
  • Scallops X 4
  • Avocado and wasabi puree
  • Avocados X 5
  • Green chilli X 3
  • Chopped coriander 50g
  • Minced garlic 2 gloves
  • Wasabi 30g
  • Vitamin C powder 1 tbsp
  • Lime juice 50ml
  • Sea salt
  • Burnt cucumber
  • Cucumber X 2
  • Lime juice 2 tsp
  • Sugar 1 tsp
  • Salt 1 tsp
  • Yuzu dressing
  • Wasabi 30g
  • Honey 15g
  • Soy sauce 15ml
  • Lime juice 15ml
  • Yuzu juice 50ml
  • Sesame oil 100ml
  • Radishes
  • Red radish X 4
  • White radish X 4


Scallops in the shell
Open the shells and remove the scallops
Clean and wash the shells
Chill them in the fridge
Slice it before serving
Avocado and wasabi puree
Mix the above ingredients together and season
Pass it through a sieve to get the puree
Burnt cucumber
Burn cucumbers with a blowtorch until darkened
Mix salt, sugar and lime juice together
Place it in a vac pack bag and seal
Marinade for 2 hours
Yuzu dressing
Mix them together to get the yuzu dressing
Slice red radish and white radish into rounds
Place scallops in dressing and marinade for 3 minutes
Place them on top of the white and red radish slices
Garnish with burnt cucumber slices
Decorate with herbs

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