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.