Name: Tequila-spiked scallop ceviche
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1/4 baguette, thinly sliced; 60ml olive oil; 12 large scallops, roe removed, cut into 1cm pieces; 60ml tequila; 60ml lime juice; 1/2 red 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 bunch coriander, leaves roughly chopped

Tequila-spiked scallop ceviche

0 Likes

Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Start the party with vibrant ceviche enhanced with a hint of tequila.

Ingredients:

1/4 baguette, thinly sliced
12 large scallops, roe removed, cut into 1cm pieces
60ml tequila
60ml lime juice
1/2 red 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 bunch coriander, leaves roughly chopped

Instructions:

Preheat your oven to 170°C. Brush the baguette slices with oil and bake on a tray until they turn golden and crisp, about 10-12 minutes. Let them cool down.
Place scallops in a bowl and marinate with tequila and lime juice. Let them sit for 10 minutes to allow the lime juice to gently "cook" the scallops. Then, strain the scallops, saving 2 tablespoons of the marinade.
Combine scallops, reserved liquid, onion, tomato, chilli, cucumber, coriander, and remaining 1/4 cup (60ml) olive oil in a bowl. Gently toss ingredients together and serve with toasts.

We use cookies

Similar Recipes

Tequila Lime Roasted Turkey Breast

Tequila-glazed pineapple with spiced white chocolate cream

Spiced pear margarita

Mexican pavlova with mango salsa, lime and pineapple

Ruby sunset