Scallop tartare with celeriac

1. Peel and grate the celeriac into thin julienne. Immerse for 2 minutes in boiling salted water with white vinegar and drain. Grate the zest of a lime, scald it for 1 minute and drain. Squeeze the lemon juice.

2. Rinse, dry the scallops and cut into thin slices. Arrange in a shallow dish with the lemon juice, the lime zest and olive oil. Add sea salt and pepper. Cover with cling film and place in the refrigerator for 30 minutes.

3. In a bowl combine the scallops with the marinade, celeriac, chives, spring onions and pink peppercorns. Divide into small glasses. Serve chilled.

Photo credit: Sucré Salé