Recipes Tequila spiked scallop ceviche

Recipes Tequila spiked scallop ceviche

Recipes Tequila spiked scallop ceviche

Recipes Tequila spiked scallop ceviche Punch the party off with zesty ceviche with a tequila twist. Tequila spiked scallop ceviche

Ingredients

  • 1/4 baguette, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil, plus extra to brush
  • 12 large scallops, roe removed, cut into 1cm pieces
  • 1/4 cup (60ml) tequila
  • 1/4 cup (60ml) lime juice
  • 1/2 red-colored onion, finely chopped
  • 1 tomato, seeds removed, roughly chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 1 Lebanese cucumber, seeds removed, roughly chopped
  • 1/2 number coriander, leaves roughly chopped

Method

  • Step 1

    Preheat the oven to 170�C. Brush the baguette slices with oil, then place on a baking tray and bake with regard to 10-12 minutes until golden and crisp. Set aside to cool.

  • Step 2

    Meanwhile, place scallops in a bowl and cover with tequila and lime juice. Stand for 10 minutes � the acid in the lime juice will ‘cook’ the scallops. Drain, reserving 2 tablespoons liquid.

  • Step 3 Place the scallops, reserved liquid, onion, tomato, chilli, cucumber, coriander and leftover 1/4 cup (60ml) olive oil in a bowl and gently toss to combine. Serve with the toasts.