Peruvian Scallop Ceviche inspired by Leche de Tigre
Yield: 4
Ingredients
- Maine Dayboat Scallops, roughly diced: 1 Lb
- Fresh lime juice- 1 whole lime
- Cilantro, finely chopped- 3 tablespoons
- Basil, finely chopped- 2 tablespoons
- Red onion or shallot, finely diced- 1 small, or half of a medium
- Fresh ginger, peeled and minced- 1 teaspoon
- Jalapeno or hotter chili, seeded and diced- 1 whole
- Fish Sauce- 1 tablespoon or more to taste
- Coconut milk, warmed and shaken to combine or homogenized- 2-3 ounces
- Salt to taste
- To serve- Crushed corn tortilla chips and fruity hot sauce or chili puree
Instructions
- Remove “feet” or striated adductor from Scallops and dice. Add to large bowl.
- Squeeze lime juice over scallops and stir to combine.
- Add remaining ingredients.
- Taste and adjust seasoning. Keep in mind that the crushed corn chips will bring additional salt.
- Serve on the half shell or in hors d'oeuvres portions with a sprinkle of corn chips and a dollop of fruity hot sauce.