Jazz™ Apple Ceviche of Scallops on Kiwifruit Salsa
5 limes, juiced
2 tablespoons sugar syrup (equal quantities sugar and water, reduced to a syrup)
1½ Jazz™ apples, peeled, cored and diced small
3 spring onions, sliced on an angle
24 scallops, sliced thinly
2 green kiwifruit, peeled and diced small
¼ cucumber, diced small
¼ red pepper, diced small
¼ teaspoon crushed chili
1 tablespoon extra virgin olive oil
Salt and pepper
Fresh dill sprigs
1. Place the tequila, lime juice, sugar syrup, diced apples and spring onions into a non–reactive bowl. Add the scallops then stir together to combine. Cover with cling film and chill. Leave to marinate for 2 hours.
2. Make the salsa by combining the diced kiwifruit, cucumber, red pepper, chili and olive oil. Season well with salt and pepper.
3. Serve by spooning the salsa onto suitable serving dishes or into white Chinese spoons. Place the scallop mixture on top then decorate with fresh dill sprigs.