|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 5g||19%|
|Total Sugars 12g|
|Vitamin C 39mg||194%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are countless variations on ahogadito ceviche, or scallop ceviche. This basic preparation is Peruvian style. The marinade is called leche de tigre, or tiger's milk, and it's composed of fish stock, lime juice, aromatics, and chiles.
When you marinade the scallops in the leche de tigre, the citric acid in the lime juice denatures the protein in the scallops, which creates the same change in texture as heat cooking. This is the basic concept behind ceviche. The lime juice does not necessarily kill bacteria or parasites, so you still want to be sure to use the freshest fish. Ceviche is not recommended for immunocompromised people.
All of that said, for the best texture we recommend marinating the scallops no longer than five minutes before serving it. Once ceviche is finished marinating, it should be eaten right away, and not stored.
"This ceviche is made with plump sea scallops marinated in Leche de Tigre, a mixture of fresh lime juice, fish stock and aromatics. Paper thin slices of red onion, gently cooked cubes of sweet potato, cucumber and chopped cilantro make this dish really stand out. It's a fresh take on ceviche and perfect for summer!" —Joan Velush
For Leche de Tigre:
4 1/4 cups fish stock
1/2 medium onion, diced
1 clove garlic, smashed and minced
1/2 stalk celery, diced
1 1/2 tablespoons grated fresh ginger
For the Ceviche:
2 medium sweet potatoes, diced
4 cups water
Kosher salt, as needed
1 medium red onion, thinly sliced
1 small cucumber, peeled and diced
1 cup coarsely chopped fresh cilantro
1/4 cup freshly squeezed lime juice, plus wedges for serving
10 sea scallops
2 tablespoon olive oil
Make the Leche de Tigre
Gather the ingredients.
In a large, non-reactive bowl, whisk together the fish stock, onion, garlic, celery, and ginger. Keep in the refrigerator for at least two hours to allow flavors to mingle before using.
Assemble the Ceviche
Gather the ingredients.
Add the potatoes, water, and 2 teaspoons of salt to a medium pot. Bring to a boil over high heat. Lower heat to medium and cook until the sweet potato is tender, about 5 minutes.
Drain and cool to room temperature.
Add the onion, cucumber, cilantro, and lime juice to the Leche de Tigre and stir to combine. Add the scallops and gently fold into the marinade so all of the pieces are coated. Cover and refrigerate to marinate, about 5 minutes.
After marinating, divide into two serving bowls or plates. Place half of the sweet potato pieces on top of each serving of ceviche. Finish by drizzling each with olive oil and a generous sprinkling of salt. Serve with lime wedges.
The acidic marinade may not kill all of the bacteria, so ceviche is not recommended for people who are pregnant or immunocompromised; in these cases, we recommend poaching the scallop, first. See directions below.
You can prepare Leche de Tigre itself a day or two ahead, but do not add the fish until the day you plan to eat it.
- Poach the scallops for 1 to 2 minutes in salted, boiling water. Remove with a slotted spoon directly into an ice bath to stop the cooking; then move scallop into citrus marinade.
- Instead of folding the sweet potato into the ceviche, you can serve it to the side.
- Once the ceviche has finished marinating, it should be eaten right away.
- Do not store ceviche in the refrigerator or attempt to freeze for later.
Why should you use a non-reactive bowl for ceviche?
Ceviche should always be marinated in a non-reactive bowl such as glass or ceramic, and never in a reactive bowl, such as aluminum, iron, or copper. Since ceviche is acidic, if placed in a reactive bowl, the food can take on the metallic taste from the bowl and also change color.