Name: Peruvian Scallop and Sweet Potato Ceviche
Total time: PT3600.0S
Yield: 2
Ingredients: 0.5 pound Scallops; 1/4 Red Onion; 8 ounce Sweet Potato; 1 tablespoon Olive Oil; 1 tablespoon Fresh Cilantro Leaf; 1 teaspoon Crushed Red Pepper Flakes; 1 ounce Tortilla Chips; to taste Salt; to taste Ground Black Pepper; 3 clove Garlic; 1 piece Fresh Ginger; 1/2 Red Chili Pepper; 3 stalk Fresh Cilantro; 1/4 Red Onion; 1 stalk Celery; 6 Lime; 3 tablespoon Water

Peruvian Scallop and Sweet Potato Ceviche

Recipe

5.0

1 rating

Celebrate National Ceviche Day with this recipe for Peruvian scallop ceviche! A refreshing and delicious dish that's perfect for summer. Cubed scallops are marinated in a traditional Peruvian marinade (Tiger's Milk). The scallops are then tossed with fresh ingredients such as thinly sliced red onion, red chili flakes, cilantro leaves, and roasted sweet potato cubes. The dish is completed with a side of crunchy tortilla chips for scooping up the ceviche. It's a healthy and satisfying dish that's sure to impress your guests.

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Jack Lee at SideChef

I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.

https://www.sidechef.com/

1HR

Total Time

$7.81

Cost Per Serving

Ingredients

Servings

us / metric

8 oz

Scallops

patted dry, cut into 1/2-inch cubes

1/4

Red Onion

cut into thin strips

8 oz

Sweet Potatoes

cut into 1/2-inch cubes

1 Tbsp

Olive Oil

1 Tbsp

Fresh Cilantro Leaf

1 tsp

Crushed Red Pepper Flakes

plus more for garnish

1 cup

Tortilla Chips

to taste

Salt

to taste

Ground Black Pepper

Tiger's Milk

3 cloves

Garlic, roughly chopped

1 piece

Fresh Ginger, roughly chopped

2-inch

1/2

Red Chili Pepper, roughly chopped

3 stalks

Fresh Cilantro

save leaves for garnishing

1/4

Red Onion, roughly chopped

1 stalk

Celery, roughly chopped

Limes, juiced

up to 10 limes, 3/4 cup of juice needed

3 Tbsp

Water

Nutrition Per Serving

VIEW ALL

Calories

370

Fat

10.7 g

Protein

18.4 g

Carbs

54.7 g

Author's Notes

Serves 2-3 portions.

Leche del Tigre (or Tiger’s milk) is known as the Peruvian version of Viagra and its aphrodisiac properties are why it is called milk of the tiger since it makes men a “tiger” in the bedroom.

Using the freshest scallop you can find will be the key success factor of this dish.

Freeze the leftover marinade and use it in future ceviche recipes. Keeps in freezer for up to 3 months.