Scallop Ceviche Recipe
A Peruvian-style scallop ceviche features sweet potatoes, red onion, cucumber, cilantro, and Key limes marinated in Leche de Tigre.
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Instructions
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Whisk fish stock, onion, garlic, celery, and ginger in a non-reactive bowl, then refrigerate for two hours to create Leche de Tigre.
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Boil sweet potatoes in a medium pot with water and 2 teaspoons of salt for about 5 minutes until tender, then drain and cool.
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Combine onion, cucumber, cilantro, and lime juice with the chilled Leche de Tigre.
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Fold scallops into the marinade, ensuring they are coated, then cover and refrigerate for 5 minutes.
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Divide the ceviche into serving bowls, top with the cooled sweet potato, drizzle with olive oil, and sprinkle with salt.
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Serve with lime wedges.