Scallop Ceviche With Pickled Golden Beetroot And Apple And Sorrel Gel

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
203
FAT
2%
CHOL
4%
SOD
25%
Uploaded by: Great British Chefs

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Ingredients for 2 servings

4 scallops

2 golden beetroots

25 ml of white wine

25 ml of champagne vinegar

25 g of sugar

salt

175 ml of fresh apple juice

4 sorrel leaves

1.7g of gellan gum type F

10 g of sugar

micro salad leaves, borage and radish

sea salt

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