Name: Tequila scallop ceviche
Prep time: 35 min
Total time: 35 min
Yield: 1
Cuisine: mexican
Ingredients: Juice of 4 limes; 1 long green chilli, seeds removed, finely chopped; 6.10 gm fish sauce; 40.00 gm brown sugar; 1 Lebanese cucumber, seeds removed, finely chopped; 40.00 ml tequila; 16 scallops, roe removed, thinly sliced into thin discs; 2 eschalots, finely chopped; 2 tomatoes, seeds removed, finely chopped; 1/2 avocado, finely chopped; Micro coriander or micro cress (see notes), to serve

Tequila scallop ceviche

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Prep Time:
35 minutes

Cook Time:

Total Time:
35 minutes

Impress guests with scallop ceviche in a lively lime, chilli, and tequila marinade.

Ingredients:

Juice of 4 limes
1 long green chilli, seeds removed, finely chopped
6.10 gm fish sauce
40.00 gm brown sugar
1 Lebanese cucumber, seeds removed, finely chopped
40.00 ml tequila
16 scallops, roe removed, thinly sliced into thin discs
2 eschalots, finely chopped
2 tomatoes, seeds removed, finely chopped
1/2 avocado, finely chopped
Micro coriander or micro cress (see notes), to serve

Instructions:

In a food processor, combine lime juice, chili, fish sauce, sugar, one-quarter of the cucumber, and 1 teaspoon salt until smooth. Add tequila, mix well, and adjust seasoning. Transfer the mixture to a bowl with scallop and eschalot, cover, and refrigerate for 30 minutes for flavors to meld.
- Plate the fresh ceviche, ensuring an equal amount on each plate. - Garnish generously with ripe tomato, creamy avocado, delicate micro herbs, and the remainder of the refreshing cucumber. - Serve and delight in the vibrant flavors and textures!

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