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Nothing compares to this garlic olive oil! I use it for pretty much everything. The 2L tin is great value when it gets used as much as it does in my kitchen! 10 out of 10 recommend.
I have used it when I was in Muswellbrook, then at Raymond Terrace, I use it on salads, onions& a small amount on Strawberries
Scallop Ceviche
Ingredients
4 Limes, juiced
1 tsp Fish sauce
2 tbsp Brown sugar
1 Lebanese cucumber, diced
2 tbsp Tequila
2 Spring onions, chopped
2 Tomatoes, diced
½ Avocado, diced
1 Red chilli, diced
1 tsp Pukara Premium Extra Virgin Olive Oil
1 tsp Pukara Oak Smoked Salt Flakes
6 Scallops
1 tbsp Jalapenos, sliced
Method
In a bowl, combine red chilli, brown sugar, fish sauce, lime juice, tequila, olive oil, and salt. Stir well.
In a separate bowl, mix the tomato, avocado, cucumber, spring onion, and jalapenos. Add a few spoonfuls of the dressing and mix again.
Remove the roe from the scallops and slice them thinly into thirds.
Plate the scallops and top with the prepared salsa. Serve immediately.