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Scallop Ceviche with Tiger's Milk
Pearlescent scallops bathed in a robust tiger's milk infused with celery and chili, topped with red onion and charred corn. A true Peruvian classic.
25 min2 servings250 kcalDifficulty: Easy
Ingredients
- 300 g fresh scallops
- 4 piece lime
- 1 stalk celery stalk
- 1 piece red onion
- 1 piece red chili
- 50 g charred corn
Instructions
Step 1
Prepare the tiger's milk: blend the lime juice with a piece of celery and the red chili. Strain to obtain a smooth juice.
Step 2
Slice the scallops into 5 mm rounds. Finely mince the red onion and remaining celery.
Step 3
Arrange the scallop slices in bowls, add the onion and celery. Pour over the tiger's milk, garnish with charred corn and serve immediately.