Scallop Passion, Salmon Passion

• 4 small passion fruit
• 4 ounces salmon
• 4 ounces scallops
• Zest of 1 lime, about 1 tablespoon
• 1 red chili pepper, seeded and finely chopped
• 8 shiso leaves or mint, finely chopped
• Sea salt
• Chive flowers or sliced chives

1. Cut the passion fruit in half and scoop out the flesh, setting it aside in a bowl.
2. Wash and dry the skins and set them aside.
3. Finely dice the salmon and scallops and place in separate bowls.
4. Sprinkle each with half of the lime zest, chili and shiso.
5. Add 1 tablespoon passion fruit to each bowl.
6. Gently combine and season with salt.
7. Fill half of the passion-fruit shells with the salmon tartare and the other half with the scallops.
8. Arrange 1 shell of each on each of 4 plates.
9. Garnish with a few chive flowers.

passion fruit, salmon, scallops, lime, red chili pepper, mint, salt, chive flowers

Taken from cooking.nytimes.com/recipes/7133 (may not work)