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Gunkan maki with a lime and soho scallop ceviche

Mains, Fish, Seafood & Shellfish

A new twist on Gunkan, sushi/tapas version!


Recipe for 1 personne


1 Unit(s)
Giant scallops
1 Oz
Lychee liqueur
0.50 Cup(s)
Lime juice
1 Unit(s)
2 Unit(s)
0.50 Tbsp
Masago caviar
1 Unit(s)
15 Ml
Spicy mayonnaise

Preparation time: 15.00 min

  • Ceviche

    Cube the scallop and marinate it in the lime juice and Soho.  The acidity in the lime juice will cook the scallop, so leave the scallops in the juice as long as you like, to reach the desired texture.

  • Gunkan

    Remove the leaves from the strawberry with a paring or petty knife and dig a hole in the middle.  Use a spoon if you are more comfortable.

  • Finishing

    Mix the strained scallops with the spicy mayo and stuff the strawberry with the scallops preparation.

You could always replace the strawberry with a cucumber for a less sweet/fruity option, but we recommend the strawberry for an explosion of flavor.

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