Raymond Blanc Scallop, Salmon and Vegetable Ceviche on Raymond Blanc’s Royal Kitchen Gardens

Raymond Blanc served up a tasty Scallop, Salmon and Vegetable Ceviche on Raymond Blanc’s Royal Kitchen Gardens.

The ingredients include: Fennel, courgettes, carrots, radishes, 1/2 mild Red chillie, scallops, salmon fillet, lime juice, salt, fresh coriander, extra virgin olive oil pickled red onion.

For the pickled onion: red onion, vinegar, water, sugar, salt.




See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.