Kiddipedia
By Larissa Takchi
Serves 6
INGREDIENTS
To make the ceviche
12 wonton wrappers
500g MSC Yellowfin Tuna, sliced in 7mm thickness
1 shallot, peeled and finely diced
1 lime
50ml olive oil
1 quke or Lebanese cucumber, finely diced
2 stems of coriander, roots only, finely diced
3 strawberries, finely diced
Sea salt
To make the avocado puree
1 avocado, flesh only
1 tbsp. of crème fraiche
Lime juice, to taste
Sea salt, to taste
Wasabi paste, to taste
Garnish with
Finger lime
Freshly shaved fennel
Mini shiso leaf
METHOD
- To make the ceviche dressing, combine all the ingredients except the wonton wrappers and scallops. Allow the dressing to sit for 1 hour or until the shallots have mellowed out in flavour.
- Preheat oven to 200 degrees celcius. Line a baking tray with baking paper and lay the wonton wrappers flat. Lightly spray the wrappers with cooking spray and season with sea salt. Bake for 6-8 minutes until golden brown.
- To make the avocado puree, place all ingredients into a blender and blend on high until smooth. Adjust seasoning as you go. Place in a piping bag and store in the fridge until later use.
- Add the tuna to the dressing. Leave it aside for 2 minutes or until just cured through.
- To serve, place the tuna onto a serving dish and pipe the avocado cream against each scallop. Add teaspoons of dressing on top of the scallops, garnish with fennel, trout roe, finger lime and shiso leaf. Enjoy with the wonton crackers.
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