Peruvian Scallop and Sweet Potato Ceviche
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.
Ingredients
Cooking Instructions
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 (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.
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 Leaf (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.
