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Kaibashira Ceviche with Wakame, Cucumber & Ume Boshi Dressing

An exotic but simple fish dish from Francis Rossi – he’s Cooking All Over The World!

This recipe (not actually shown in the picture) and many more can be found in
‘LOVE MUSIC LOVE FOOD’ by Patrice de Villiers.
BUY NOW at Megachef!


*8 large scallops, shelled and cleaned
*Finely grated zest and juice of 2 limes
*10g dried wakame seaweed
*½ cucumber, deseeded and finely sliced
*1tsp sea salt
*2cm piece of fresh ginger, peeled and cut into fine matchsticks

For the dressing:

*6tbsp rice vinegar
*4 Ume boshi or pickled plums, finely chopped
*1tbsp good quality soy sauce
*1tbsp mirin
*1 garlic clove, peeled and finely diced
*1 spring onion, trimmed and finely sliced on the diagonal

So Here's What To Do

Slice each scallop horizontally into three discs and lay the slices out on a plate, making sure they don’t overlap. Mix the lime zest and juice together and pour over the scallops. Cover with cling film and chill for two hours.

Soak the wakame in warm water to cover for 15 minutes. Put the cucumber slices into a colander, sprinkle with the salt and leave for 10 minutes to soften.

Drain the wakame, cut off and discard any stems, then chop into 3-4cm lengths.

Rinse the cucumber under cold water, drain and squeeze out excess water in a clean tea towel. Mix together the cucumber, wakame and ginger.

For the dressing, stir all the ingredients together in a bowl and use to dress the cucumber mixture. Divide between 4 bowls and serve with the chilled scallops

Best served with: 

A cold Chablis and some Quo on the stereo!

Preparation time: 
2 hours