Scallop & Gin Ceviche | Celia's Saucer

I often forget how much I like ceviche. Not just because of its fresh, punchy flavours, but because it's just so very easy to make and always impresses people - if only they knew how very little effort it really took. The Catalan do, and so it often appears on Barcelona bar menus as a light bite, and usually comes in a more rustic form; haphazardly chopped and tossed with whatever comes to hand. 

Historically speaking, though, it's of Peruvian descent and there are dozens of variations across Latin America. 

That's the great thing about ceviche: you can play with the ingredients, so when my housemate brought home a bottle of Brockman's gin, I got to thinking about what I could make with it (apart from drinking it on a Saturday night with a good book, which I happen to be doing so now but with a brief intermission to type this up). It's not your typical gin as it's infused with wild berries and other botanicals that give it quite a sweet, peppery finish. 

I thought 'It's about time I made a ceviche', so I mused over the ingredients for a while. After a long look out the window at a blustery, cold January day, I decided that grapefruit, red radishes, mint, and coriander were just my partners in crime to bring a little colour to the day. 

It's difficult to quantify a recipe here, since I've come to make it instinctively, but here goes:

For two, good portions, use:

- 7 fresh scallops

- 3 or 4 limes, juiced 

- Brockman's Gin

- A handful of radishes

- 1 avocado, diced

- A small green chilli, chopped finely

- 1 grapefruit, zested and peeled into pieces

- 1/2 tsp of sugar

To garnish:

- A handful of mint

- A handful of coriander

- Lumpfish caviar 

- Salt / Pepper

Slice your scallops into medium-fine slices (removing the roe and digestive track), and mix with the lime juice, grapefruit zest, and green chilli. Pour in a good glug of gin. There ought to be enough liquid to cover your fish. Set aside in the refrigerator for 45-minutes. 

Combine with your other ingredients to serve. 

And that's it. No, really.

Enjoy.

PS. I usually add finely chopped shallot, but totally forgot this time. Add at first stages if you so desire.