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Mexican Feast Recipe

Mexican Feast

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Scallop ceviche with tortilla crisps

300g scallops
2 limes, juice only
1 lemon, juice only
1 tbsp tequila (optional)
¼ tsp tabasco sauce
2 roma tomatoes, deseeded, finely chopped
1 small yellow capsicum, finely chopped
1 small red onion, finely chopped
2 tbsp chopped coriander
1 habanero chilli, chopped

To serve

  1. Combine scallops, juice, tequila, sauce, tomatoes, capsicum and onion in a large non-reactive bowl. Cover and marinate for 8 hours or overnight.
  2. Just before serving, add coriander and chilli. Serve with tortillas and limes.


  • 1 small white onion, chopped
  • 1/3 cup lemon juice
  • 4 red sereno chillies, finely chopped
  • ½ cup chopped coriander stalks and leaves
  • Sea salt and pepper
  • 2 vine ripe tomatoes, seeded and chopped
  • 3 avocados, halved, seeded and peeled
  1. Marinate onion in lemon juice for 1/2 hour. Then drain and set aside.
  2. Place onion, chillies, coriander, salt, pepper and tomatoes in a mortar and pestle and crush to a paste. Alternatively process in a food processor. Add avocado, mash roughly and mix well.

Mexican spiced nuts

Pre-heat oven to 200°C

  • 1 cup pecan halves
  • ¾ cup pine nuts
  • ½ cup raw almonds
  • 1/3 cup shelled pistachios
  • ¾ cup hulled pepitas (pumpkin seeds)
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • 1 tsp Mexican chilli powder
  • 1 tsp sea salt


  1. In a large bowl, mix nuts, seeds and oil together. Add sugar, chilli powder and salt. Mix to coat nuts evenly.
  2. Line a baking dish with baking paper. Spread nuts in pan. Bake for 15-20 minutes, stirring occasionally. Cool.
  3. Serve or store in an airtight container at room temperature.


  • 2 tomatoes, seeded and chopped
  • ½ white onion, finely chopped
  • ¼ cup chopped coriander
  • ¼ cup pomegranate seeds to garnish
  1. Combine tomatoes, onion and coriander in a bowl. Sprinkle on top of guacamole and top with pomegranate seeds.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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