Scallop Ceviche with Cucumber Granita

Ingredients

• Cucumber Granita

  • 3 Lebanese cucumbers, cut into chunks
  • 2 tbsp (30 ml) gin
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) white cane syrup
  • 1 tsp tarragon, finely chopped

• Ceviche

  • 7 oz (200 g) scallops (10-20), sliced
  • 1/2 green apple, cored and cut into small dice
  • 1 celery stalk, thinly sliced
  • 1 tbsp (15 ml) lime juice
  • 1 tbsp (15 ml) olive oil, plus more for serving
  • 2 tsp tarragon, finely chopped
  • 1 tsp jalapeño pepper, finely chopped (optional)
  • 1 cup (30 g) watercress or arugula, coarsely chopped