By Chef David Robertson of The Dirty Apron
For the Ceviche:
Serves 2
INGREDIENTS:
5oz Scallops
1/2 Ear of Corn (grilled & kernels removed)
6 Grape Tomatoes (quartered)
1 Pink Grapefruit
1 Lime (zest & juice)
2 tbsp Cilantro (chiffonade)
1 tbsp Chives (thinly sliced)
20ml Extra Virgin Olive Oil
Salt
Pepper
DIRECTIONS:
1) Slice the scallops very thin. In a bowl, combine all the ingredients. Cover and refrigerate until needed. Do not season at this point.
2) Before serving, season to taste. Drain the scallops and serve.
For the Carpaccio:
Serves 6
INGREDIENTS:
3 Medium Beets
30ml Extra Virgin Olive Oil
1 Lemon (juice)
DIRECTIONS:
1) Place beets in a large saucepot and cover the beets with 2 inches of water. Bring to a boil; reduce to a gentle simmer and cook until a small knife inserted into the beet comes out with little resistance (about 40 minutes)
2) Drain and let stand until cool enough to handle.
4) Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandolin or sharp knife. 5) Toss the beet slices in a bowl with olive oil, lemon juice, salt and pepper.
5) Serve with any type of salad.
