Mexican Feast

Preparation time

Cooking time

Serves
6

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

Combine scallops, juice, tequila, sauce, tomatoes, capsicum and onion in a large non-reactive bowl. Cover and marinate for 8 hours or overnight.
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

Marinate onion in lemon juice for 1/2 hour. Then drain and set aside.
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

Method

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

Topping

2 tomatoes, seeded and chopped
½ white onion, finely chopped
¼ cup chopped coriander
¼ cup pomegranate seeds to garnish

Combine tomatoes, onion and coriander in a bowl. Sprinkle on top of guacamole and top with pomegranate seeds.

Food