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Chef David Werly's Avocado-Wrapped Scallop Ceviche


Chef David Werly's scallop ceviche.

Fresh from Le Cirque at Bellagio, Chef David Werly is settling in at The Setai South Beach. One recent dish he has added to the new menu is a scallop ceviche in an avocado cannelloni.

"We’re very happy with the presentation," he noted in a recent interview with The Daily Meal. "It is true authentic salmon roe on top, you know, and this amazing presentation. We’re right in South Beach, right there with that dish — we should call it ‘South Beach.’ It’s perfect—you don’t want to take on any weight, but you still want all those flavors — this is what you want to eat." Indeed. — Arthur Bovino


For the scallop ceviche:

  • Avocado
  • Red Fresno chile, or a spicy chile
  • Kaffir Lime leaves
  • Cilantro
  • Mandarin oil
  • Lime juice
  • Red pepper
  • Red onion
  • Tomato
  • Sherry vinegar
  • Orange juice
  • Grenadine
  • Salmon roe
  • Hominy
  • Chervil
  • Micro violas
  • Salt and pepper
  • Black Sea salt


Prepare the orange reduction with grenadine to a desired consistency. Prepare red pepper coulis using red peppers, tomato, red onions, olive oil, and sherry vinegar

Evenly dice the scallops and marinate with blood orange juice orange reduction and red pepper coulis mixture, lime juice, Kaffir lime leaves, Mandarin oil, and chopped cilantro. Slice the avocado evenly and fan it out and place the marinated scallop mixture in the center to make a roulade.

Garnish the roulade with salmon roe, crushed hominy, micro violas, Black Sea salt, and sprigs of chervil. Refer to the picture for plating guidelines.