Food /

Scallop ceviche tacos with Brockmans gin & blood orange

Guest post by Dirty Apron

The zesty citrus and wild berry flavours of the gin were so aromatic that we were reluctant to over power it with anything else, but after some experimentation we found that it worked particularly well with the spicy tartness of blood orange. Blood oranges are currently in season, but they aren’t around for long so we couldn’t let the opportunity pass us by.

The subtle, delicate flavour of scallops made them the ideal choice for our Brockmans ceviche. Contrary to popular belief, ceviche doesn’t have to be made using citrus juice. The natural acid found in gin is enough to properly denature the proteins and create a beautifully tender ceviche.

The sweetness of the Brockmans and blood orange jus contrasts perfectly with the light aniseed of the fennel and the freshness of the coriander, creating a vibrant, fresh and wonderfully aromatic dish.

Brockmans Gin Scallop Ceviche

The line up

Ingredients (serves 4)

  • 150ml Brockmans gin, plus extra for sipping
  • 16 high quality, fresh scallops, sliced length ways
  • 3 blood oranges, peeled, sliced & cut into segments
  • 1 large orange, peeled, sliced & cut into segments
  • 2 baby fennel, finely sliced
  • 1/2 red onion, diced
  • 8 small corn tacos
  • Bunch coriander
  • Pinch rock salt

For the Brockmans & blood orange jus

  • 100ml freshly squeezed blood orange
  • 50ml Brockmans gin
  • 50g caster sugar
  • 50ml white wine vinegar
Scallop ceviche tacos

Scallop ceviche tacos


  • Marinade the scallops, fennel and red onion in the gin for 15-20 minutes, while you make a start on the jus…
  • Pour the freshly squeezed blood orange into a pan on a medium heat, including any pulpy bits (talking of bits, did you know that scallops were hermaphrodites?)
  • Reduce together with 50g of caster sugar and 50ml of white wine vinegar. When the liquid is syrupy add the gin and cook further until a syrupy sauce consistency forms. That’s your jus, leave it to cool while you sip some more gin.
  • Arrange the marinated ceviche mixture onto the corn tacos to serve, along with the orange segments.
  • Season with some rock salt and garnish with some freshly chopped coriander and a spattering of your Brockmans blood orange jus.