Scallops and Passion Fruit Ceviche

Leche de Tigre

Ingredients:

• 1 bunch cilantro, stems only
• 1 clove garlic
• 1 small shallot
• 2 tablespoons (30 ml) aji amarillo paste
• 2 tablespoons (30 ml) honey
• ¼ teaspoon (1.25 ml) salt
• 1-inch (2.5 cm) knob ginger
• ½ cup (120 ml) lemon juice
• ¼ cup (60 ml) water
• ¼ cup (60 ml) olive oil

Method:

1. Blend everything together. Strain through a fine mesh, reserve.

 

Scallops and Passion Fruit Ceviche

Ingredients:

• 4 tablespoons (60 ml) leche de tigre
• 4 tablespoons (60 ml) passion fruit
• 4x U10 scallops
• 1 small shallot
• 5 leaves cilantro
• Olive oil, to garnish
• Flaky salt, to garnish

Method:

1. Mix leche de tigre with passion fruit. Correct seasoning and set aside
2. Cut scallops into ¼ inch (6 mm) slices, toss together with 2 tablespoons (30 ml) of the leche and let marinate for a few minutes, in the meantime, chop 4-5 leaves of fresh cilantro and slice 1 shallot, Mix both in with the scallops. Finish with a few drops of olive oil and sea salt. Serve on a cold plate.