Scallop Ceviche


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


Add red chilli, brown sugar, fish sauce, lime juice, tequila, oil, salt into a bowl and stir together well.

Add tomato, avocado, cucumber, spring onion and jalapenos into a bowl and stir together before adding a few spoons of dressing and mixing again.

Remove roe from scallops and slice thinly into thirds.

Plate and dress with salsa over the top.