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Scallop ceviche with carrot & cumin purée

By 7th December 2017Lifestyle, News

This recipe serves four people.

Carrot & cumin purée

500g carrots (peeled & diced)
1g whole cumin
50g butter
Olive oil

  • Fry cumin in foamy butter on a high heat until golden
  • Add carrots season & sweat for a few minutes
  • Add some water, cover with cling film & cook
  • Blend until smooth adding some olive oil to emulsify
  • Place the liquid in a squeezy bottle

Ceviche dressing

120g fresh orange juice
50g orange reduction (200ml reduced to 50ml)
15g lemon juice
30g sherry vinegar
30g sunflower oil
10g fresh ginger finely diced
2 red chilli finely chopped
1 sprig mint leaves

  • Mix all the ingredients, marinate for 24 hours in the fridge & drain, separating out the ginger & chilli to use as garnish
  • Place the liquid in a squeezy bottle to dress the scallops


8 scallops

  • Thinly slice the scallops & store in the fridge until ready to use

To Plate

36 toasted hazelnuts (halved)
24 green apple batons
15g black tobiko caviar
Herbs to garnish: fennel cress and red amaranth or coriander cress
Rock salt

  • Place the scallops flat in a circle on 4 plates, sprinkle with rock salt
  • Onto the scallops on each plate, place:
    • 3 x 2 crisscrossed apple batons
    • 5 dots of carrot purée
    • 3 dots of the ginger & chilli (saved from the ceviche dressing)
    • 3 dots of caviar
    • Garnish with the herbs
    • At the last minute, garnish with the ceviche dressing

Recipe kindly supplied by Hrishikesh Desai, Executive Chef, Gilpin Hotel and Lake House

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