| 90 g | Clearwater Argentine Scallops, sliced in 1 to 3 slices |
| 1 | Lime (zest and juice) |
| 1 | Orange, juiced |
| 5 ml | Ginger, grated |
| 15 ml | Cilantro, chopped (reserve a few sprigs for garnish) |
| 10 ml | Shallot, minced |
| 2 stalks | Green onion, sliced |
| ¼ | Jalapeno, minced seeds and ribs removed |
| 10 ml | Honey |
| 60 ml | Olive oil |
| 12 | Bread rounds (toasted baguette slices) |
| 1 | Garlic clove |
| 1 | Tomato, seeded and diced fine |
| ½ | Mango, diced |