Tequila spiked scallop ceviche

Yummy Tequila spiked scallop ceviche Recipe

Kick the party off with zesty ceviche with a tequila twist.
Tequila spiked scallop ceviche
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 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


  • Step 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.

  • Step 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.

  • Step 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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