Gluten-Free New Zealand Seafood Delight: Scallop Ceviche Tower with Avocado Mousse and Kiwifruit Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 large scallops
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed lime juice
• 1 ripe avocado
• 1 kiwi, peeled and diced
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped mint
• Salt and pepper to taste
• Gluten
• free crackers for serving

Instructions

1. In a shallow dish, combine the lemon juice and lime juice. Add the scallops and allow them to marinate for 20 minutes in the refrigerator.
2. While the scallops are marinating, prepare the avocado mousse by blending the avocado with a splash of milk or water until smooth and creamy. Season with salt and pepper to taste.
3. In a separate bowl, combine the diced kiwi, chopped cilantro, and chopped mint to create the kiwifruit salsa. Set aside.
4. Remove the scallops from the marinade, pat dry, and season with additional salt and pepper.
5. To assemble the dish, spread a layer of avocado mousse onto each cracker, then top with a scallop. Repeat until all crackers are used.
6. Top each scallop with a generous spoonful of kiwifruit salsa to create a tower effect.
7. Serve immediately and enjoy!

Chef’s Insight

The combination of flavors and textures in this recipe creates a truly memorable dining experience that highlights the best of New Zealand cuisine.

Notes

Feel free to customize the kiwifruit salsa with additional fruits or vegetables for a personalized touch.