Mexican Feast

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.

Guacamole

• 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.