Welcome to The Chef Edit, a new space in our Food & Drink section where leading chefs share the dishes they love to cook. It’s a place where technique meets taste, and culinary creativity takes the spotlight. Each edition brings you a direct line into a chef’s kitchen: their inspiration, ingredients, and the stories behind what ends up on the plate. Expect seasonal flavours, bold ideas, and recipes you’ll want to try at home.
Chef Dimitris Tziovaras is renowned for transforming ordinary ingredients into something truly exceptional. In this dish, he takes fresh scallops and prepares them as ceviche, a classic technique where raw fish or seafood is gently “cooked” in citrus juice. What makes his version stand out is the blend of clean flavours and Mediterranean influences.
Sweet melon, crisp cucumber, and high-quality olive oil add freshness and texture. Thin slices of avgotaracho (Greek bottarga made from cured fish roe) bring depth and umami. It’s a light and elegant dish that’s perfect for a warm evening or as a special appetizer.
Here’s how to make it at home.
Scallop Ceviche with Melon, Cucumber, Bottarga, and Olive Oil
Serves 4
Ingredients
- 8 fresh scallops (coral removed)
- ½ small cantaloupe, diced
- 1 small cucumber, deseeded and finely chopped
- Juice of 2 limes
- Zest of 1 lime (unwaxed)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt flakes or fleur de sel
- Freshly ground white pepper
- 10–12 thin slices of avgotaracho (Greek bottarga)
- Microgreens or coriander leaves for garnish (optional)
Instructions
1. Prepare the scallops: Slice each scallop horizontally into very thin pieces, like carpaccio and place them in a shallow bowl.
2. Marinate: Pour the lime juice over the scallops and place them in the fridge for 8–10 minutes. Stir gently once halfway through. The scallops should be lightly cured but still fresh and tender.
3. Plate the dish: Carefully drain any extra liquid. Arrange the scallops on serving plates. Add the diced melon and cucumber on top for freshness and crunch.
4. Finish: Sprinkle over the lime zest, a little sea salt, and white pepper. Drizzle with olive oil. Place the avgotaracho slices on top of or in between the scallops. Add herbs if using.
Tip
Serve immediately while the dish is cold, with a glass of dry white wine or sparkling Assyrtiko.
Images: Chef Dimitris Tziovaras, Pinterest
