1. an appetiser of small pieces of raw fish marinated in lime or lemon juice, often with    onions, peppers, and spices.








| Ingredients |

Large scallops x 2
Red chilli x 1
Spring onion x 1
Small handful coriander
Juice of 1 lime
Pinch sea salt
Pinch cracked black pepper

| Method |

    // Leche de Tigre //

    1. Chop the chilli and spring onion as thinly as possible.
    2. Roughly chop coriander.
    3. Combine in a bowl with lime juice.
    4. Season with salt and pepper until balanced.

    // Ceviche //

    5. Slice the scallops into roughly 1cm cubes.
    6. Combine with the leche de tigre.
    7. Allow to marinate at room temperature for 10 minutes.
    8. Serve immediately or chill and serve within a day.

| Analysis |

Ceviche is a South American dish, most commonly associated with Peru.  The predominant seafood used is Sea Bass.

For me, ceviche is a brilliant example of a ‘first principles’ dish. The exactitude of the recipe is far less important than understanding the flavour of the ingredients available and making adjustments accordingly.

The recipe I’ve made above comfortably serves as an appetiser for two. It’s incredibly simple and completely open to interpretation. I used some fresh Oban scallops, because I was in Oban and they are very, very tasty. But it’s really up to you. 

Want more chilli? Use more chilli. Using a saltier fish instead of scallops? Pull back on the seasoning a little. Want to be traditional? Use red onion and sea bass.

Overall, it’s a brilliant exercise in balance and, on top of that, it only takes about 15 minutes to prepare in total.