Side Mexican

Tequila scallop ceviche

Name: Tequila scallop ceviche
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: /mexican
Ingredients: Juice of 4 limes; 1 long green chilli, seeds removed, finely chopped; 1 teaspoon fish sauce; 2 1/2 tablespoons brown sugar; 1 Lebanese cucumber, seeds removed, finely chopped; 2 tablespoons 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

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Entertain in style with this tangy ceviche of scallops in a zesty lime, chilli and tequila dressing.

Juice of 4 limes
1 long green chilli, seeds removed, finely chopped
1 teaspoon fish sauce
2 1/2 tablespoons brown sugar
1 Lebanese cucumber, seeds removed, finely chopped
2 tablespoons 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

Method

1.

Place lime juice, chilli, fish sauce, sugar, one-quarter of the cucumber and 1 teaspoon salt in a food processor and whiz until smooth. Add tequila and whiz to combine, then season. Transfer to a non-reactive bowl with the scallop and eschalot, then cover and chill for 30 minutes for the flavours to infuse.
2.

Divide ceviche among serving plates. Top with tomato, avocado, micro herbs and remaining cucumber, then serve.