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.
Total Time
1hr
5.0
1 Rating
Author: Jack Lee at SideChef
Servings:
2
Ingredients
•
8
oz
Scallops
•
1/4
Red Onion
•
8
oz
Sweet Potatoes
•
1
Tbsp
Olive Oil
•
1
Tbsp
Fresh Cilantro Leaves
•
1
tsp
Crushed Red Pepper Flakes
•
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
•
1/2
Red Chili Pepper
, roughly chopped
•
3
stalks
Fresh Cilantro
•
1/4
Red Onion
, roughly chopped
•
1
stalk
Celery
, roughly chopped
•
6
Limes
, juiced
•
3
Tbsp
Water
Cooking Instructions
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.
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.
3.
Preheat the oven to 325 degrees F (160 degrees C).
4.
Toss the Sweet Potatoes (8 oz) 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.
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.
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.
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.
Nutrition Per Serving
CALORIES
370
FAT
10.7 g
PROTEIN
18.4 g
CARBS
54.7 g
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