CEVICHE OF SCALLOP WITH CORIANDER LEAF CRUMBLE AND AVOCADO

Serves 6 as a starter

1 ripe avocado
120 g scallops

Marinade

1 grapefruit
1 lime
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1 teaspoon chopped green chilli
Pinch of sugar
Maldon salt & black pepper to taste

Juice the citrus and add the seasonings. Slice the scallops into thirds.
Brush the marinade onto the scallops and leave for three hours.

Coriander leaf crumble

75 g butter

2 tablespoons coriander, chopped

45 g brown sugar
Pinch of salt

Pinch of black pepper

Pinch of ground cumin

125 g flour

Mix the butter, coriander, sugar, salt, black pepper and cumin together. Stir in the flour.

Crumble onto a tray and bake at 200°C.

To serve

Slice the avocado on a mandolin with the skin on and pip in. Peel off the skin afterwards and remove the pip. Arrange a few slices of avocado on each plate, and dress with some lemon juice and olive oil. Arrange a scallop portion alongside and sprinkle with the crumble. Garnish with micro greens.

- David Higgs, Rust en Vrede Restaurant