Scallop Ceviche with "Tiger's Milk"

The recipe Scallop Ceviche with "Tiger's Milk" could satisfy your South American craving in approximately 35 minutes. This gluten free and vegan recipe serves 8. One serving contains 45 calories, 1g of protein, and 0g of fat. A mixture of ají mirasol paste, onion, choclo kernels, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.

Ingredients you will need

Sweet Potato

Water

Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.

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Slotted Spoon

Bowl

Pot

Return choclo-cooking water to a boil (or use 4 cups fresh water if not using choclo).

Ingredients you will need

Water

Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute.

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Scallops

Drain well and cool to room temperature.

Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.

Ingredients you will need

Onion

Water

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Bowl

Stir together lime juice, pisco, chile paste, and 1/4 teaspoon salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, bell pepper, cilantro, and salt to taste.

Ingredients you will need

Sweet Potato

Bell Pepper

Chili Paste

Lime Juice

Cilantro

Scallops

Onion

Salt

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Bowl

Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.

Ingredients you will need

Lime Juice

Equipment you will use

Bowl

Concha y Toro Terrunyo

Casablanca Valley Sauvignon Blanc '07

Ingredients you will need

Sauvignon Blanc

Sweet potato can be steamed 1 day ahead and chilled.

Ingredients you will need

Sweet Potato

Equipment

Pot

Slotted Spoon

Bowl

Ingredients

Servings:

2Tbsps

bottled ají amarillo or ají mirasol paste (sometimes labeled “crema”)3Tbsps

chopped cilantro 237milliliters

frozen choclo kernels (optional)118milliliters

fresh lime juice (preferably Key lime)3Tbsps

finely chopped red bell pepper 1small

red onion 454grams

sea scallops, tough ligament removed from side and scallops halved horizontally 237milliliters

diced (1/3-inch) peeled sweet potato

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.