SERVING 4

The sea around Iceland is exceptionally pure. The waters are constantly renewed by great sea currents bringing on the one hand rich nourishment all the way from the Caribbean and on the other hand cold, clean water from the glacial north. This makes for outstanding conditions for all kinds of marine life, including shellfish.

The scallop
14 oz / 400 g fresh scallop with the roe
6 small radish, sliced
2.5 oz / 70 g red onion, finely chopped
2 tbs red chili, finely chopped
2 tomatoes, medium size
½ mango, diced
Juice from ½ a lemon
Juice from ½ a lime
Juice from 1 orange
1.4 oz / 40 ml rice vine vinegar
Fresh white pepper to taste
Salt to taste
2 tbs fresh chopped coriander

Open up the scallop shells using a blunt knife and remove the fish and the roe, putting them in a bowl or a pot. Slice the radishes, the red onion and the chili thinly and cut the tomatoes into wedges and add these to the scallop. Also slice up the mango, dice the slices and put the mango bits in, too. Cut the lemon and lime into halves and squeeze the juices from the fruit onto the blend. Next pour in the rice-wine vinegar and add some fresh ground white pepper and a pinch of salt. Chop up some fresh coriander and add it to the mixture and toss everything thoroughly. Finally pour the mixture into small jars, fit for e.g. travel, taking care that there is plenty of liquid. Close the jars tight and put them on ice. Leave the jars for about one and a half hours, after which time the ceviche is ready for consumption.

Serving
In this course nothing is cooked, really. Instead the curing of the food is accomplished through a kind of pickling in the lemon and lime juices and the rice-wine vinegar. This gives this most wholesome course an exceedingly fresh flavor that is a true treat to the taste buds and also a marvelously invigorating eating experience, not the least when it is eaten straight from the jar.