Probably the perfect summer dinner: scallop ceviche + a tequila aperol spritz!

Scallop Ceviche

For the dressing:

  • 1 to 2 limes
  • 1 lemon
  • ½ grapefruit
  • ½ to 1 tsp honey
  • 1 habanero pepper, sliced
  • ½ tsp salt (I like using freshly ground sea salt for this, like La Baleine)
  • ½ tbsp olive oil

Juice the limes, lemon and grapefruit. Mix in the habanero and let it do its magic while you prepare the rest of the ingredients.

For the rest:

  • 1/3 lb scallops (fresh, sushi grade, Bay or Sea Scallops)
  • ½ - 1 avocado
  • 5-6 grape tomatoes
  • ¼ cup red onion
  • 1 small bunch cilantro

Remove the abductor muscle on the scallops, wash gently and pat dry. Cut the bigger scallops into quarters, and the smaller ones into halves. Cube the avocado, halve or quarter the grape tomatoes, dice the red onion, chop the cilantro.

Remove the habanero slices from the dressing if you don’t want to bite on them by mistake!

Toss everything in the dressing, taste the mixture, adjust salt, lime etc.Serve on endives to give it an unusual touch!


Mexitali Sunset

My take on an Aperol spritz, with tequila, mead and grapefruit juice. It’s a lovely bubbly summery sunset drink. I developed it for a party that I was bartending in which they wanted an Ethiopian touch. I discovered Tej, an Ethiopian honey wine and decided to make a cocktail around it.

(Serves 2)

  • 1½ oz tequila
  • 1½ oz honey mead
  • 1½ oz fresh grapefruit juice
  • ½ oz Aperol
  • 8 oz prosecco, chilled
  • Spicy Mexican salt (optional)

Combine the first 4 ingredients and chill.

If using spicy salt – rim your glass with the salt. I run a wedge of lime/lemon or grapefruit on the rim of the glass, put 1 -2 tsp of salt (sometimes these salts can be hard to come by—ours is from Tulum, but Chilli Lab also makes some fantastic salts) on a small saucer and then dip the rim in an angle on the plate. Add half the mixture and top with ½ cup of prosecco. Garnish with grapefruit peel or slice. Add the prosecco slowly as it will fizz over.

This is a great drink for a party – I make a lot of the mix and keep it chilled, top it with prosecco as needed, and serve.

I like using a flute glass for this drink to keep it fizzy for longer. But a white wine glass works well too.