Tony Fleming complements plump strawberries with chilli, lime and scallops in this summery ceviche recipe. The avocado purée adds an extra dimension to the dish, laced with wasabi for an extra kick.
Begin by preparing the scallops. Open the shells and discard both the roe and skirts. Line a tray with a kitchen cloth, then wash the scallops thoroughly in very cold water and lie them on the lined tray. Place the tray of scallops in the fridge for six hours before beginning the ceviche
Meanwhile, make the avocado purée by blitzing together the avocado, crème fraiche, wasabi and lime juice in a blender. Pass the mixture through a fine sieve, season to taste and transfer into a piping bag. Refrigerate until required
Preheat a deep-fryer to 180°C
For the shallot rings, slice the shallot crossways and soak the slices in milk. Coat the shallot in seasoned flour, then deep fry until the rings are golden and crispy
To make the dressing finely dice the red chilli and shallot and transfer to a bowl. Mix in the lime juice and zest, chopped coriander and olive oil, followed by a good pinch of salt
Finely dice the strawberries and carefully slice the scallops into three even sized pieces. Add the scallop slices and chopped strawberries to the bowl with the dressing and mix well. Set the bowl aside for 2 minutes before serving
Meanwhile, cut the cucumber lengthways and slice into thin strips, arranging into a rectangle on each plate. Place 6 slices of scallop onto the cucumber, then generously spoon over the strawberry and lime dressing. Season with another good pinch of salt Using the piping bag, add dots of the avocado purée between each of the scallop slices. To garnish, scatter the coriander, shallot rings and shiso cress over the ceviche and serve immediately