Name: Deconstructed Sea Urchin and Scallop Ceviche with Avocado Air, Fermented Meyer Lemon Gel, and Smoked Paprika 'Coral'
Prep time: 1 h
Cook time: 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: Modernist
Ingredients: 200g (7 oz) fresh, dry-packed bay scallops; 100g (3.5 oz) premium sea urchin roe (uni), Grade A; 30ml (2 tbsp) fresh lime juice, plus more for ceviche; 15ml (1 tbsp) fresh orange juice; 5ml (1 tsp) extra virgin olive oil; 1 small shallot, very finely minced (approx. 15g); 2g (0.5 tsp) fine sea salt, plus more for seasoning; Pinch white pepper; 1 large ripe Hass avocado (approx. 200g flesh); 100ml (3.4 fl oz) cold filtered water; 1.5g (0.5 tsp) soy lecithin powder; 2 Meyer lemons (approx. 100g total), thoroughly washed; 100ml (3.4 fl oz) filtered water (for gel); 2g (0.75 tsp) agar-agar powder; 0.5g (pinch) food-grade lactic acid powder; 5g (1 tsp) granulated sugar; 70ml (4.5 tbsp) neutral oil (e.g., grapeseed, canola) for coral, plus more for frying; 70ml (4.5 tbsp) cold filtered water (for coral); 20g (2 tbsp) all-purpose flour; 5g (1 tsp) smoked paprika (dulce or agridulce)

Magic Sous

Deconstructed Sea Urchin and Scallop Ceviche with Avocado Air, Fermented Meyer Lemon Gel, and Smoked Paprika 'Coral' — Magic Sous