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Ceviche Of Scallop And Tuna, Seville Orange And Fennel

6 faves
Nutrition per serving    (USDA % daily values)
CAL
773
FAT
100%
CHOL
72%
SOD
239%

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Ingredients for 6 servings

45 g of grey salt

20 black peppercorns, crushed

1/2 Seville orange, zested

1/2 lemon, microplane zested

20 g of basil stalks, chopped

1 kg of tuna loin

1 Seville orange, zested and cut into 1mm squares

50 g of caster sugar

1.03l of water

50 ml of yuzu juice

50 g of root ginger

2 lemons, juiced

2.12l of water

120 g of caster sugar

1 lime, juiced

1 fennel

1 pinch of salt

1/4 Seville orange, juiced

extra virgin olive oil

1 pinch of cayenne pepper

1 pinch of fennel seeds

50 ml of extra virgin olive oil

270 g of medium hand dived scallops, shelled weight

1 tsp of salt flakes

1 tsp of cayenne pepper

6 g of banana shallot, finely diced, rinsed and drained

1/2 Seville orange, juiced

3 g of chives, finely chopped

1 tsp of ossetra caviar

36 shiso cress leaves

2 finger limes, sliced

2 handfuls of baby mixed salad leaves

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