Scallop ceviche with peas, radishes and smoked roe

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves 2

By Bryn WIlliams
From Saturday Kitchen


For the scallops

  • 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned
  • 100g/3½oz fresh podded peas
  • 6 breakfast radishes, cut into 1cm/½in dice

For the dressing

  • 1 lemon, zest and juice
  • pinch sugar
  • 2 tbsp rapeseed oil
  • salt and freshly ground black pepper

To serve

  • 100g/3½oz crème fraîche
  • 10g/⅓oz sea purslane
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