Tuna Tartare and Scallop Ceviche with Balsamic Glaze and Caviar

Steal a chefs’ trick and ask your local hardware store to cut you several 2-inch (5-cm) lengths of 2-inch (5-cm) diameter ABS pipe. Use them to mould ingredients into perfect little circular portions; they’re nonstick and dishwasher-safe.



4 large fresh (never frozen) scallops, about 7 oz (200 g)
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) grated lemon rind
Pinch hot smoked paprika


¼ cup (50 mL) good-quality aged balsamic vinegar
1 tsp (5 mL) liquid honey


12 oz (375 g) boneless, skinless sushi-grade tuna loin
⅓ cup (75 mL) finely diced fennel
2 tbsp (25 mL) finely chopped chives
2 tbsp (25 mL) olive oil
1 tsp (5 mL) grated orange rind
Dash Worcestershire sauce
Salt and freshly ground pepper
Black and red caviar
Fennel fronds


  1. To make Scallop Ceviche, arrange scallops in a single layer on a plastic-wrap-lined plate, cover with plastic wrap and freeze for about 30 minutes or until firm. With a large sharp knife, cut scallops horizontally into wafer-thin slices. Arrange scallop slices on a large platter.
  2. In a small bowl, whisk together oil, lemon juice, lemon rind and paprika, then drizzle evenly over scallops. Refrigerate, covered, for 1 hour.
  3. To make Balsamic Glaze, stir together balsamic and honey in a small saucepan then bring to a boil over medium-high heat. Boil for 2 to 3 minutes or until syrupy and reduced to about 2 tbsp (25 mL). Pour into a small bowl and let cool completely.
  4. To make Tuna Tartare, finely mince tuna with a large sharp knife. In a medium bowl, stir together tuna, fennel, chives, oil, orange rind and Worcestershire sauce and season with salt and pepper.
  5. To serve, set a 2-inch (5-cm) diameter piece of ABS pipe or a metal ring or cookie cutter on each of 6 plates. Spoon tuna tartare into each piece of pipe, dividing evenly. Gently push down on tartare and carefully remove pipe. Arrange scallop slices decoratively on top of each portion of tuna tartare to cover completely. Garnish tops with caviar. Drizzle plates with balsamic glaze and garnish with fennel fronds.

Serves 6