This week, Tony and Peter enjoy the delicious Diviners gin, TK recommends pairing it with scallop ceviche!
Scallop Ceviche Recipe:
Prep Time: 15 mins | Cook Time: 3 hrs 15 mins | Servings: Servings 4 to 8 servings
1kg Fresh local australian scallops
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1/2 red onion, finely diced
1 cup chopped seeded fresh tomatoes
1 lg red chili, seeded and finely diced
1 teaspoons salt
1/2 teaspoon white pepper
1/2 cup picked fresh corriander
1/2 cup picked fresh mint
Assemble the ceviche:
Place the scallops, onions, tomatoes, chili, salt In a bowl and with lime and lemon juice.
Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several more hours, giving time for the flavors to blend.
During the marinating process, the scallops will change from translucent to whiter in color and opaque.
Serve with fresh picked herbs & lashings of extra virgin olive oil.
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