Scallop Ceviche

ENVY™ Apple Ceviche of Scallops on Kiwifruit Salsa
(Serves 6)

Ingredients

45mls Tequila
5 limes juiced
2 tablespoons sugar syrup (equal quantities sugar and water, reduced to syrup)
1½ ENVY™ Apples, peeled, cored and diced small
3 spring onions, sliced on an angle
24 scallops, sliced thin
2 green kiwifruit, peeled and diced small
¼ cucumber, diced small
¼ red pepper, diced small
¼ teaspoon crushed chili
1 tablespoon extra virgin olive oil
salt and pepper
fresh dill sprigs

Method

Place the tequila, lime juice, sugar syrup, diced ENVY™ apples and spring onions into a non-reactive bowl. Add the scallops then stir together to combine. Cover with cling film and chill to marinate for 2 hours.

Make the salsa by combining the diced kiwifruit, cucumber, red pepper, chilli and olive oil. Season well with salt and pepper. Serve by spooning the salsa onto suitable serving dishes or into white Chinese spoons. Place the scallop mixture on top then decorate with fresh dill sprigs.