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Tequila-spiked scallop ceviche

Name: Tequila-spiked scallop ceviche
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
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 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

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Kick the party off with this zesty scallop ceviche with a tequila twist.

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 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

Method

1.

Preheat the oven to 170°C. Brush the baguette slices with oil, then place on a baking tray and bake for 10-12 minutes until golden and crisp. Set aside to cool.
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.
3.

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