Scallop Ceviche with "Tiger's Milk"
MexicanMediumVegetarianVeganDairy-FreeGluten-Free

Scallop Ceviche with "Tiger's Milk"

A delicious mexican dish. perfect for vegetarians. and gluten-free friendly.

Total Time

100 min

Serves

4

Rating

0.0 (0)

Ingredients

  • 1 cup diced (1/3-inch) peeled sweet potato
  • 1 cup frozen choclo kernels (optional)
  • 1 pound sea scallops, tough ligament removed from side and scallops halved horizontally
  • 1 small red onion
  • 1/2 cup fresh lime juice (preferably Key lime)
  • 2 tablespoons pisco (preferably Peruvian)
  • 2 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
  • 3 tablespoons finely chopped red bell pepper
  • 3 tablespoons chopped cilantro
  • Equipment: an adjustable-blade slicer

Instructions

  1. 1

    Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.

  2. 2

    Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.

  3. 3

    Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.

  4. 4

    Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.

  5. 5

    Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.

  6. 6

    Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.

  7. 7

    Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

Cooking Timer

01:40:00
Custom Timer (minutes)

Recipe Info

Prep Time:35 min
Cook Time:65 min
Total Time:100 min
Difficulty:Medium
Servings:4