8 king scallops, cleaned and each sliced thinly into 2 or 3 slices
120g of tuna loin, cut into 1cm dice
60g of salmon fillet, skin removed and cut into 1.3cm dice
For the dressing
1/2 mango, ripe, cut into 1cm dice
1/2 green mango, cut into 1/2cm dice
1 slice of fresh ginger, 1cm in thickness, finely chopped
1/2 green chilli, deseeded and very finely chopped
2 tbsp of pomegranate seeds, fresh
4 tbsp of mango purée, tinned
2 limes, juiced
1 pinch of salt
1/2 tsp black onion seeds
mixed salad leaves
Method
1
To prepare the dressing, mix together all of the ingredients except the salad leaves. Check for seasoning - it should taste sweet, sour, sharp and hot all at the same time
1/2 mango, ripe, cut into 1cm dice
1 slice of fresh ginger, 1cm in thickness, finely chopped
1/2 green chilli, deseeded and very finely chopped
2 tbsp of pomegranate seeds, fresh
4 tbsp of mango purée, tinned
2 limes, juiced
1 pinch of salt
1/2 tsp black onion seeds
1/2 green mango, cut into 1/2cm dice
2
Pour the dressing over the seafood and stir lightly. Leave for 3-5 minutes to allow the dressing to cure the seafood
8 king scallops, cleaned and each sliced thinly into 2 or 3 slices
120g of tuna loin, cut into 1cm dice
60g of salmon fillet, skin removed and cut into 1.3cm dice
3
Arrange in a bowl with a few salad leaves and serve immediately