Tequila Scallop Ceviche





  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.
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