Scallops Ceviche

Ready in 30 min
Serves 6 portions
Created By: Hamish Christall


  • 6 scallops, shucked and cleaned
  • 5oz. or half a medium red onion, sliced thin
  • 100ml Gingras XO Raspberry Apple Cider Vinegar
  • 1 Tbsp. Tequila (optional)
  • 1 sachet Pixo Pearls - Raspberry
  • 1 tsp. sugar
  • Cilantro


  1. Pour the lime juice, tequila and vinegar over the onions; cover and let sit for 1 hour
  2. Slice the scallops into thin rounds
  3. Mix the scallops gently with the onion mix and refrigerate for 30 min.
  4. Layer the scallops on a plate. Garnish with onions, cilantro, Pixo Pearls and some of the juice from the onions