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
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
8 large scallops, roe attached
Juice and zest of two limes