Active Time: 25 MinsTotal Time1 Hour 30 Mins
Yield: Serves 6
Leche de Tigre (which translates to “tiger’s milk”) is the citrusy, spicy marinade used in traditional Peruvian ceviche. Unlike other Latin American ceviche, Peruvians pair “cooked” seafood with sweet potato, corn, sliced red onion, and chilies. Try corn nuts on top for some added crunch.
- 1/2 cup fresh orange juice (from 1 orange)
- 1/4 cup fresh lime juice (from 3 limes)
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon kosher salt
- 1garlic clove, smashed
- 1serrano chile, seeded
- 1 1/2 pounds bay scallops, drained, rinsed, and patted dry (and halved if larger than 1 in.)
- 2small (6 oz. each) sweet potatoes, peeled
- 1large ear corn, shucked
- 6 tablespoons canola oil
- 1/2 cup packed fresh basil leaves
- 1/4 cup thinly sliced red onion (from 1 small onion)
- 3/4 teaspoon Espelette pepper
How to Make It
Combine orange juice, lime juice, cilantro, salt, garlic, and serrano in a blender; process until smooth. Place scallops in a large glass or stainless steel bowl. Pour juice mixture over scallops, stirring to coat well. Chill, uncovered, 1 hour.
Fill a large pot fitted with a steamer basket with water to a depth of 1 inch; bring to a boil over high. Using a small melon baller, scoop out balls from sweet potatoes to equal 2 cups. Add sweet potato balls to steamer basket; cover and cook until just fork-tender, about 8 minutes. Add corn; cook until potatoes are tender and corn is just cooked but still firm, 2 to 3 minutes. Remove from heat, and let cool 5 minutes. Cut kernels from ear, discard cob, and set kernels aside.
Heat 3 tablespoons of the canola oil in a large skillet over medium-high until shimmering, 1 to 2 minutes. Carefully add 1/4 cup of the basil; cook until crispy, 10 to 15 seconds. Remove basil, and drain on paper towels. Drain oil from skillet, wipe clean, and repeat with remaining 3 tablespoons canola oil and 1/4 cup basil.
Add sweet potato balls, corn, and red onion to chilled scallop mixture; stir to combine. Divide mixture evenly among 6 bowls. Top with fried basil leaves, drizzle with olive oil, and sprinkle with pepper. Serve immediately.
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