Chef’s Table: Mayo recipes to marvel at

This week, put your culinary skills to the test with these fine dining recipes from Jonathan Keane, head chef at the Lodge at Ashford (thelodgeac.com) in Cong, Co Mayo

12th July, 2020
Chef’s Table: Mayo recipes to marvel at
Ceviche, a dish from Latin America, gets the local treatment in Mayo

Clew Bay scallop ceviche with Goatsbridge trout caviar

Ceviche originates in Latin America, but in Wilde’s restaurant in the Lodge we give it the local treatment with scallops from Clew Bay off the Mayo coast, and pepper dillisk foraged by our chefs at Old Head in Louisburgh. I like to serve the ceviche with wafer-thin malted sourdough crisps.

Ingredients, serves four

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader

Trial

€1

Unlimited Access for 1 Month

Get basic

*New subscribers only

You can cancel any time.

Annual

€200

€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.

Quarterly

€55

€42

90 Day Pass

You can cancel any time.

2 Yearly

€315

€248

Unlimited Access for 2 Years

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Share this post

Related Stories

Chef’s Table: Two sweet treats from the Kingdom

Wine: Some meaty winter warmers

Liath’s lessons in cooking bring some colour into lockdown life

Chef’s Table: Savour some succulent slices of Sri Lanka