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Tom Kitchin recipe: Scallop ceviche with seaweed

Tom Kitchin shows you how to use the wonderfully versatile and flavoursome Scottish seaweed with this recipe for scallop ceviche

Published: February 17, 2016
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Scallop Ceviche with Seaweed

Carefully remove the scallops from the shell and clean away any sinew and membrane. Keep the bottoms of the shells and clean thoroughly. Slice each scallop carefully into six thin slices and set aside.

Take two shallow bowls and fill with crushed ice. Arrange the non-edible seaweed around the edges and then place a scallop shell in the centre of each. Put the bowls in the freezer.

Place the crushed nori seaweed, chopped shallots and two tablespoons of oil and whisk together. Slowly add the lemon juice and season to taste with sea salt.

Put the sliced scallop in the dressing and mix, then spoon it into the scallop shell. Add the blanched and chopped channel wrack seaweed.

Garnish with croutons.


Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • 2 large hand-dived scallops in the shell
  • 4 cups of crushed ice
  • 2 large handfuls of seaweed (non-edible)
  • 4 sheets of dried nori seaweed, crushed
  • 1 tsp chopped shallots
  • 2 tbsp good quality extra virgin olive oil
  • ½ tsp lemon juice
  • 1 handful of channel wrack seaweed blanched and chopped
  • sea salt to season
  • handful of croutons
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