No cooking is required for this elegant starter. For the best flavour, use the freshest scallops you can get.
Slice each scallop horizontally into three or four circles.
Place the scallop slices into a bowl with the salt, lime juice and zest, onion, peach and tarragon.
Stir until well combined, then cover with cling film and leave to marinade in the fridge for 20 minutes.
To serve, using a pastry cutter, cut circles out of the toasted walnut bread and place onto serving plates. Top with the scallop and peach ceviche.
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