10 limes, juice only
2 tsp caster sugar
1 curly-leaved endive, leaves separated
½ bunch chervil, leaves only
1 red onion, very finely sliced
toasted in a dry pan
1 red pepper, very finely sliced
1 pomegranate, seeds only
For the ceviche, arrange six of the scallop discs into a circle on each of four serving plates.
In a bowl, mix together the lime juice and sugar until the sugar has dissolved. Pour a quarter of this marinade mixture over each portion of scallops and cover each plate with cling film. Chill in the fridge for at least 1½ hours.
When the scallops have marinated, remove the cling film and drain off any excess lime juice.
For the lime and cumin dressing, in a separate bowl, mix together the dressing ingredients until well combined.
For the salad, in a separate bowl, mix together all of the salad ingredients until well combined.
Drizzle the lime and cumin dressing over the salad and mix well to coat the leaves.
To serve, place a small handful of the dressed salad into the centre of each circle of scallops. Serve immediately.
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Salmon ceviche with fennel salad
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