This amuse bouche was the first dish in a Bonfire Night themed supper club I held in November at Brown and Green, in Crystal Palace. The colours of the golden beetroot and candied beetroot, as well as the red onion and dots of coriander green, look like fireworks, whilst the chilli corn and lime mix with the soft and creamy ceviche and crunchy beetroot to create tastebud fireworks! Whether you can see the flashing lights or not, this ceviche is a great way to cleanse the palate ahead of more heartier winter-style dishes. See the end of the recipe for the vegetarian/vegan alterations. For the full six-course menu of recipes, click here.
Serves 6
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1/2 red onion, finely sliced
3 scallops, orange roe removed
zest and juice of 2 limes
1 garlic clove, finely sliced
1/2 candied beetroot, very thinly sliced
1/2 golden beetroot, very thinly sliced
a pinch of sea salt
2 tbsp corn kernels
1 tbsp chilli powder
2 tbsp fresh coriander, chopped
30ml olive oil
honey, to drizzle
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Place the red onion in a small pot and cover the onions with cold water. Cover with a lid and place in the fridge overnight or for at least 3hrs. Place a scallop on its side, so the round side is upright and very thinly slice the scallop, so you have several thin discs. Repeat with the remaining scallops and place in a tub. Grate the lime zest over the scallops and then squeeze over the lime juice. Add the garlic clove and both types of beetroot and a pinch of sea salt. Make sure the scallops are totally covered with the lime juice and put a lid on the tub. Chill for at least 3hrs or until needed.
In a small pot, combine the corn kernels and chilli powder. Drain the red onions and arrange the scallops, beetroot and red onions on six saucers or small plates. Drizzle over at least half of the juice onto the plates. Divide the corn kernels across the saucers, scatter with the coriander and drizzle with the oil and honey. Serve immediately.
For the vegetarian/vegan option:
If you are not using honey, add 1/4 tsp of sugar to the lime juice when you ceviche the mushrooms.
To use the oyster mushrooms, use 50g of oyster mushrooms instead of 1 scallop. Place the mushrooms in a bowl and cover with boiling water. Stand for 15 mins, then drain the mushrooms and allow to cool. Use the mushrooms in place of the scallops.
