My favourite dish: Andrew Turner's scallop ceviche with avocado Zest and juice of 2 ripe limes 30g (1¼oz) sweet chilli sauce 30g (1¼oz) light soy sauce 25g (1oz) heather honey For the avocado purée: 1 ripe avocado 6 diver-caught live scallops, or extremely fresh shelled ones 1 tbsp hazelnuts 6 tbsp olive oil 2 tbsp white wine vinegar 2 tsp Dijon mustard Cresses or salad leaves to serve Mix together all the ingredients for the lime dressing and leave in a bowl, covered, in the fridge overnight. To make the purée, halve the avocado and remove the stone with a knife. Scoop out the flesh and put in a food processor with the lemon juice. Whizz until smooth then season to taste, transfer to a piping bag and refrigerate until you are ready to serve. Toast the hazelnuts under the grill until they turn golden brown, then leave to cool. When they are cool enough to touch, slice each one in half. If you are using live scallops, use an oyster-shucking knife to prise open their shells at the hinge. With flat side of the shell set on a work surface, run a flexible, sharp knife over the flat side to release the scallop. Open the shell and remove the scallop with a spoon, discarding the brownish frill, the orange roe and the black pouch. Trim off and discard the little firm piece of muscle on the side of the scallop. Wash the scallops in cold water and pat dry with a cloth. Slice them wafer-thin and transfer to a plate then spoon on plenty of lime dressing to coat the slices on both sides. Divide the slices of scallop between the four plates and drizzle with a touch more lime dressing. Whisk together the oil, wine vinegar and mustard vigorously with a fork and season to taste (this will make more than you need but will keep for a week). Halve the avocado and remove the stone, then cut the halves into segments and carefully peel each segment. Season and drench in the mustard vinaigrette, then shake off the excess and position the avocado around the scallop slices. Pipe or spoon on the purée and scatter the plate with the leaves and hazelnuts.