Scallop Ceviche with Yuzu Soy Marinade and Mango Salsa with Celery
Wine match suggestion: Sauvignon Blanc
Serves 4 / Prep 40 minutes / Marinate 4-6 hours
Ingredients
•12 Scallops
•150g Mango
•60g Pineapple
•40g Korean Melon (Chamgoe)
•20g Celery
•1 stalk thick Celery
•10g Shallots
•3g Mint
•3g Chives
•30g Olive Oil
•2 Limes
•20g Lime Juice
•10g Yeondu (Korean cooking essence, or substitute with light soy sauce)
•3L Water
•30g Kombu (dried kelp)
•250g Katsuobushi (dried bonito flakes)
•10g Soy Sauce
•50g Yuzu Juice
•100g Lemon
•50g Vinegar
•Salt to taste
•200g Pennyroyal (herb)
•60g Canola Oil
•1 Chili Pepper
•½ Bell Pepper
•100g Yogurt
Method
Cloudy Bay Sauvignon Blanc 2024 put New Zealand on the map with its captivating flavour.