Peruvian scallops ceviche on pear

Mix 1 tbsp olive oil, 1 tsp sesame oil, juice from 1/2 lime, 1 tsp white balsamic, 1/4 tsp minced lemon grass, 1/4 tsp finely grated peeled fresh ginger.

Slice scallops in half and put them in the fridge and in the marinade for 15 mins.

Slice a pear length wise.

Serve as shown with edible flowers and scallion slivers

Recipe by Gayle Quan on cookniche.com

PS he recipe mentioned pulse seaweed flakes to be scattered around the plate, which I clearly forgot 

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