TIGERS MILK SCALLOP CEVICHE
SERVES
4
PREP TIME
25 MINUTES
COOKING TIME
0 MINUTES
INGREDIENTS
20 x Sashimi Grade Scallops sliced in half through the middle
6 x Ripe Red Cherry Tomato - sliced into quarters
6 x Ripe Yellow Cherry Tomato - sliced into quarters
8 x Baby Cucumbers - chopped into cubes
Extra coriander leaves for garnish
for the Tigers Milk:
1 small red onion
1/2 cup fresh lime juice
10 cherry tomatoes
3 tablespoons pisco
2 large red chillies - deseeded and chopped
2 cups coriander leaves
3 lime leaves - roughly chopped
2 cups fish stock
2 tablespoons panela sugar
1 tablespoon fish sauce
METHOD
Blitz all of the ingredients for the Tigers Milk together using a stick blender until well combined and smooth.
Layer the tiger's milk into the bottom of a rimmed plate and place the scallops on top.
Garnish with the fresh tomato, cucumber and coriander and leave to stand for 5 - 10 minutes before serving to marinade slightly.
To Serve:
Layer the tiger's milk into the bottom of a rimmed plate and place the scallops on top.
Garnish with the fresh tomato, cucumber and coriander and leave to stand for 5 - 10 minutes before serving to marinade slightly.
Notes:
If you can’t get sashimi grade scallops then tuna sashimi works well with the tiger's milk as a second option. Brown sugar is fine if you don’t have panela sugar.
The contrasting sweet creaminess of the scallops and the punchy aromatic tiger’s milk make this dish an absolute crowd pleaser.
