Summer naturally nudges us toward a different way of eating — one that’s lighter, brighter, and more attuned to the season’s easygoing pace.
As the heat settles in, rich, heavy meals give way to dishes that feel fresh and nourishing, designed to be shared and savoured. Whether it’s a casual dinner at home or a sun-drenched weekend gathering, summer cooking celebrates simplicity and bold flavour, spotlighting crisp produce, citrusy accents, and vibrant seafood.
This spirit of seasonal dining is perfectly captured by Catch, the Michelin Guide-recommended seafood restaurant at The St. Regis Abu Dhabi.
Located along the Abu Dhabi Corniche with sweeping waterfront views, Catch is known for its sleek interiors and contemporary coastal cuisine. This summer, Head Chef Kessav Kutwaroo introduces The Ceviche Experience features a curated menu inspired by South American traditions and elevated with global flair. Dishes include Hamachi with habanero kosho and daikon, Scottish salmon with jalapeño dressing and tapioca pearls, and a plant-based ceviche starring Avocado Hass, charred corn, and yuzu kosho.
Scallop Ceviche with Yuzu Piquillo Dressing & Watermelon Radish
This refined scallop ceviche blends Peruvian technique with Japanese-style minimalism, and is set to be a summer highlight for ceviche lovers. Silky, sweet scallops are gently cured in citrus and layered with notes of yuzu, rice vinegar, and soy. Watermelon radish adds a crisp, refreshing crunch, while ginger and lemongrass lend aromatic complexity.
Light, elegant, and umami-rich, it’s a dish that feels just right for the season; delicate yet bold, and ideal as a centrepiece for summer dining.Delicate, citrus-cured, and bursting with umami, scallop ceviche is the ultimate summer indulgence
Soy Brine Ingredients
• 85g of soy sauce 85 gr
• 90g of mirin
• 20g od Yuzu juice
• 15g of fresh lime juice
• 5g of red chilli (finely chopped)
• 3g of garlic (minced)
• 30g of sesame oil
Method:
Bring all ingredients to simmer and cool down before use
Yuzu Piquillo Dressing Ingredients
• 50g red piquillo pepper
• 10g of onion
• 15g of red chilli
• 12g of yuzu juice
• 5g of rice vinegar
• 5g of garlic
• 10g of yuzu togarashi
Method:
- Deseed the piquillo pepper
- Peel the onion and garlic
- Transfer all ingredients into a blender and blitz
- Strain to a smooth dressing and reserve for service
Scallop Ceviche Ingredients
• 100g of fresh Scallop
• 14g of watermelon Radish
• 6g of pearl onions
• 2g of Yuzu pearl
• 4 leaves of nasturtium
Method:
- Slice the scallop it into 9 slice and place the pieces in the soy brine for about 7-8 minutes to get the flavour
- Chop the watermelon radishes into rounds and arrange on a plate in a circular design
- Remove from the brine and transfer to a plate
- Finish by garnishing with pearl onions, yuzu pearl, avocado puree and the nasturium leaves
- Serve cold with a generous dash of the dressing
