2 fillet seabass – boned and skinned.
8 scallops – cleaned
200g cockles
Handful of samphire
½ red onion
½ mango, peeled and stoned
½ papaya, peeled
3 tablespoon extra virgin olive oil
Sea salt
Black pepper
2 tablespoon of coriander leaves – roughly chopped
1 lime – juice only
100ml double cream - beaten
1-2 tbsp of vodka – depending on taste
2 limes - for decoration

METHOD

Dice the fish into tiny cubes.

Cut the onion finely and dice the mango and papaya into the same size cubes as the fish and place in a large bowl.

At the last minute, mix the fish with the fruit and onion, olive oil, sea salt and pepper, coriander leaves, samphire and lime juice.

Spread a thin layer on four plates or you can place the mixture within a ring on each plate, pressing down with the back of a spoon to mould the mixture.

Beat the cream until stiff and add the vodka.

Serve the fish tartare with a spoonful of the vodka cream and lime wedges.

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