Cooking Instructions
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Step 1
To make the Tiger's Milk, put the
Garlic (3 cloves)
,
Fresh Ginger (1 piece)
,
Red Chili Pepper (1/2)
,
Fresh Cilantro (3 stalks)
,
Red Onion (1/4)
,
Celery (1 stalk)
, 3/4 cup of
Lime Juice (6)
,
Water (3 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
in a blender, and pulse for 12 seconds on high. Strain into a bowl and set aside.
Step 2
In a separate bowl, add
Scallops (8 oz)
and pour Tiger's Milk over them. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the scallops are opaque.
Step 3
Preheat the oven to 325 degrees F (160 degrees C).
Step 4
Toss the
Sweet Potatoes (1 1/2 cups)
with
Olive Oil (1 Tbsp)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Place them on a baking sheet and bake for 25 minutes, or until tender and lightly browned.
Step 5
Remove the scallops from the refrigerator and strain, reserving the liquid for plating. Add
Red Onion (1/4)
,
Crushed Red Pepper Flakes (1 tsp)
,
Fresh Cilantro Leaves (1 Tbsp)
, and roasted sweet potatoes. Mix well.
Step 6
Serve the scallop ceviche in a bowl with some of the ceviche liquid, garnished with coriander leaves. Serve with
Tortilla Chips (1 cup)
on the side.
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