Dining
Cambium Sous Chef Louis Haynes Shares His Scallop & Seabass Ceviche Fish Recipe
Discover the fresh, bright flavours of summer with Cambium, the New Forest restaurant, through Sous Chef Louis Haynes’ Seabass and Scallop Ceviche. A simple dish that lets quality ingredients shine, gently cured and paired with the subtle warmth of confit ginger and a crisp fennel and herb salad—capturing the true essence of coastal dining.
Scallop & seabass ceviche, confit ginger, fennel & herb salad
Serves: 2
Prep time: 40 Minutes
INGREDIENTS
Ceviche
- 6 Large scallops
- 1kg Seabass fillets
- 4 Limes
- 2tbsp Sugar
- Salt
Confit ginger
- 60g Ginger
- 1.5 Lemons
- 120g Caster sugar
Fennel & herb salad
- ½ Lemon
- 1 bulb of fennel
- 10g chives
- 1 red chicory
- 20g Parsley
To finish dish
- Micro herbs
METHOD:
Ceviche
- Slice the scallops as thinly as you can, whilst still keeping their shape. Place in a bowl.
- Dice the seabass into 1cm cubes and place in a separate bowl.
- Juice 2 limes and add to the scallops along with a generous pinch of salt, 1tbsp of sugar and gently mix. Cover and leave in the fridge for 25 minutes.
- Repeat the previous step for the seabass.
Confit ginger
- Bring 2 litres of water and the juice of 1/2 a lemon to the boil.
- Peel and slice 50g of ginger into thin strips, cut these thin strips into julienne (matchstick size).
- Add the sliced ginger to the boiling water, leave for 1 minute then drain. Repeat this process a further two times, both times with fresh water and ½ a lemon.
- In a sperate pan add the caster sugar and 120ml of water along with 10g of grated ginger, bring to a rolling boil.
- Add the julienned ginger and simmer for 5 minutes, then remove from heat and chill in the fridge, leaving the ginger in the liquor to cool.
Fennel & herb salad
- Finely slice the fennel into thin strips, place in a bowl with the juice of ½ a lemon to prevent from oxidising.
- Slice chives into batons (approx. 3cm long) and add to the fennel along with parsley leaves.
To finish
- Check the seasoning of the seafood and adjust if needed. Should it taste sour add a little more sugar.
- Place the diced seabass into a small metal ring, pressing down gently to help it hold its shape.
- Around the seabass add the slices of scallop, overlapping each other.
- Finish with the fennel and herb salad, a few pieces of the confit ginger and top with micro herbs.
Craving this delicious summer recipe but prefer to leave the cooking to the experts? Join us at Cambium, our New Forest restaurant at Careys Manor Hotel & SenSpa, for a truly memorable feast. Enjoy a delightful dinner and relax with an overnight stay as part of one of our special New Forest hotel packages.
