Scallop ceviche

Ingredients:

Marinade

• 4 tablespoons tomato juice
• 4 tablespoons freshly squeezed orange juice
• 4 tablespoons freshly squeezed lemon juice
• 4 tbsp freshly squeezed lime juice
• A quarter bunch of cilantro
• 1 red onion
• 4 tbsp. ketchup
• 1 jalapeño, seeded and finely chopped
• A little hot sauce

Garnish

• 1 ripe plum tomato, peeled, seeded and diced
• 20 stems of saltwort, blanch in boiling water and transfer to ice water
• 2 tbsp. l. olive oil
• 1 teaspoon freshly squeezed lemon juice
• Sea salt and freshly ground black pepper

Sea scallops

• 20 live fresh sea scallops

Preparation:

1. In a non-reactive bowl, combine the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
2. In a medium bowl, combine tomatoes, salicornia, olive oil and lemon juice, season with salt and pepper and refrigerate.
3. Strain the marinade through a fine sieve and discard any solids. Keep the liquid well chilled.
4. Add the scallops to the liquid and let them marinate for at least 1 hour, until they become slightly opaque. Return the scallops to their shells and garnish with cilantro leaves. Serve the ceviche well chilled.