Scallop ceviche with Baby Clover Cress


  • 1 or 2 scallops
  • 1 passion fruit
  • 1 lime
  • 1 lemon
  • 1 tray of Baby Clover Cress
  • 1 tsp olive oil
  • 1 segment of grapefruit

Slice the scallops into thin slices and set aside. To make the dressing: Squeeze the juice from 1 lime and half a lemon. Scoop the flesh from 1 passion fruit. Mix these together and add a teaspoon of olive oil. Peel the grapefruit and cut into small pieces.

Salt the scallop slices on a Himalayan salt block for about two seconds on each side. 
Once you have salted all the scallop slices, arrange them on a plate or in a pretty glass and drizzle over the dressing.

Divide the grapefruit pieces over the scallop slices and finish the dish with the Baby Clover Cress.

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