hello on to web owner and proprietor of three restaurants in Hastings and Ryan E's Sussex and Tudor at Webb's cookery school my and today I'm going to show you really use the restroom right I'm going to show you how to make a ceviche of scallop now for this you will need I've got one large scallop if the scallops are smaller you're gonna need two of those fresh fresher the better on the scallops now first thing we're going to do is just trim off this muscle on the scallop and we're going to remove the coral on this one so we're just left with that nice white mate right now that's nice and plain we're going to thin slices so probably about sort of four five millimeters thick and off this big scallop I'm probably gonna get about six or six maybe seven slices of it onto the plate I'm just going to sprinkle a little bit of the sugar on there I'm going to squeeze some of the lime juice I'm going to put a little bit of chili on there as well and then we're going to take some of the mint leaves and we're going to finely chop those and we're going to sprinkle some of those on the plate as well now we're going to take out scallops lay those on the citrus juice we're going to take a tiny amount of milled pepper a little bit more sugar on there a little bit more lime on the top as well we're going to take a small amount of flaked sea salt we're gonna put some mint on the top of that and a little bit more chilli on the top of that again now because these scallops are so fresh they're ready to go now the longer you leave them in that acid the more they're going to cook in the acid and they actually will turn white but we're just sort of using that to flavor the scallops right they've had about a minute and a half which is long enough there now and what we're going to do is just remove them from this marinating plate and on this plate here I've got a little guacamole got oh that's just the flesh of tomato diced I've got a little bit of coriander in there avocado little bit of lime juice raw chopped shallot tiny bit of olive oil and seasoning I've just pushed it into a little stainless steel ring almost at the top and I've used some full fat creme fraiche I've just drag that over the top of it and another little tip is lying your ring with a drop of olive oil and then the guacamole would just slide out of that so we could just going to put our scallops around the guacamole gateau I'm just gonna put a drop of olive oil in there and we're literally gonna drizzle that around there and that is how you do a ceviche of scholar