Ceviche of scallops, octopus & snapper with chilli & lime

Ceviche of scallops, octopus & snapper with chilli & lime

By
From
Huxtabook
Serves
4 as part of a shared meal
Photographer
Chris Middleton

I love ceviche — cooking seafood with acid so it stays fresh and light. The way the citrus juices firm up the flesh while adding crisp, fresh vibrancy is truly magical.

Ingredients

Quantity Ingredient
2 x 200g octopus tentacles
6 scallops
1 x 200g skinless snapper fillet, pin boned
1 red asian shallot, finely sliced
1 large handful roughly chopped coriander
1 long red chilli, halved, seeded and sliced into half-rounds
1 lime, juiced
1 lemon, juiced
1/2 orange, juiced
1 banana leaf square, wiped with a damp cloth, for serving
snipped coriander cress, to garnish

Method

  1. Wash the octopus tentacles well under running water. Using a sharp knife, score the skin near the tentacles in a diamond pattern, then pull the skin ooff using your fingers, starting from the thickest part.
  2. Place the tentacles in a large wide saucepan with 100 ml water and a large pinch of sea salt. Cover and cook over low heat for 45 minutes, or until the tentacles are firm but tender. Drain well, then chill in the fridge. Once cold, slice the tentacles diagonally across the grain.
  3. Meanwhile, wash the scallops in a bowl of salted cold water to make sure there is no sand on them. Using a small sharp knife, remove the tough muscle on the side of each scallop. Slice each scallop into five thin strips along the grain of the fibres. Refrigerate.
  4. Slice the snapper fillet in half lengthways, then cut across the fillet into slices 3 mm thick. Place back in the fridge.
  5. Near serving time, place the seafood in a mixing bowl, along with the shallot, coriander and chilli. Add the citrus juices and toss together. Leave to sit for 5 minutes for the juices to start curing the seafood.
  6. Line a bowl or platter with the banana leaf. Pile the seafood salad on top and garnish with the coriander cress.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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