Scallop Ceviche - Mediterranean Recipe from Lounge at Park Hyatt, Park Hyatt Istanbul:

Scallop Ceviche

Scallop Ceviche

  • 1 Servings



  • Step 1

    Purée Together The Avocado, Lime Juice, Cream And Wasabi Paste Before Passing Through A Fine Sieve. Season With Salt And Store In The Fridge In A Piping Bag Until Required

  • Step 2

    To Make The Shallot Rings, Slice The Shallot Into Rings, Soak In Milk, And Then Dredge In Seasoned Flour Before Deep Frying Until Crispy And Golden. Set Aside

  • Step 3

    Dice The Shallot And Red Chili Into Very Fine Pieces. Add The Juice And Zest Of The Lime, The Olive Oil, Chopped Coriander And A Good Pinch Of Flaky Sea Salt

  • Step 4

    To Serve: Slice Each Scallop Into 3 Even Pieces And Finely Dice The Strawberries. Add Both To The Bowl With The Dressing, Mix Well And Leave For 2 Minutes

  • Step 5

    Slice The Cucumber Lengthways Into Thin Strips And Place In A Rectangle On Each Of The 4 Plates. Arrange 6 Slices Of Scallop On The Cucumber Base And Spoon Over The Strawberry And Lime Dressing, Adding A Pinch More Salt To Finish

  • Step 6

    Pipe Dots Of The Avocado Purée In Between The Scallops And Scatter Over The Shallot Rings, Micro Cress. Serve Immediately

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The Menu At Lounge At Park Hyatt Specializes In Turkish And Mediterranean Cuisine For Breakfast, Lunch, And Dinner.