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Ceviche of scallops with blood orange granité

A wonderful celebration of the season.

Preparation45 Mins
Cooking Time10 Mins

This dish is perfect as a light starter for a spring day. The scallops provide a beautiful sweetness and texture, while the blood orange marinade and the granité give the dish its sharpness. A wonderful celebration of the season.

Ingredients Required

For the scallop ceviche

8 medium
scallops, hand dived, opened and cleaned, roe removed
3 pinches
sea salt
4 pinches
cayenne pepper
blood orange juice
extra virgin olive oil
shallot, finely chopped
1 tsp
chives, finely chopped
finger lime pearls (optional)

For the granité

blood orange juice
yuzu juice or lime juice
1 pinch
sea salt
1 tsp
ginger, freshly grated

To serve

4 large
oyster leaves (Optional)
16 pieces
edible seaweed
16 pieces
confit ginger or pink sushi ginger
breakfast radishes, sliced

Cooking Method

Chef tips

Many other seafoods and fish can be used to create this dish, originally inspired by Peru. Other vegetables would also traditionally be used, such as carrots, fennel, celery and many herbs, too and often, a lot of chilli …


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This recipe is adapted from the book Le Manoir aux Quat'Saisons: The Story of a Modern Classic

A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.

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